1 1/2 c. all purpose flour
1/2 tsp. powdered ginger
1/2 tsp. ground cloves
3/4 tsp. baking soda
1 egg at room temperature
4 tbsp. olive oil
1 c. dark brown sugar, packed firmly
1/2 c. low - fat sour cream
1 c. grated carrots
1/2 c. chopped walnuts

Preheat oven to 350 degrees. Grease 2 round 8 inch pans and dust with flour. In a medium bowl sift together the flour, ginger, cloves and baking soda. Mix well and set aside. In a large bowl whisk the egg and olive oil until well blended. Add the brown sugar and beat until smooth. stir in the sour cream. With a spatula fold in flour mixture only until flour is incorporated. With a few stokes blend in grated carrots and walnuts. Spoon batter quickly into pans and smooth out to edges. Bake for 40 minutes or until sides of the layers start to pull away from pans.

FROSTING:

8 oz. pkg. softened low - fat cream cheese
1 tbsp. confectioners sugar
1/4 c. low - fat plain yogurt
1 tsp. vanilla extract

In a small bowl combine cream cheese, sugar, yogurt and vanilla. Using an electric mixer, beat until smooth and creamy. Place one layer of cake on a serving dish and spread abut 1/4 of the frosting on top. Put second cake layer in place and spread remaining frosting on top and along sides. Yields about 1 1/4 cups. Keep refrigerated and cake will keep for up to 1 week.