In a medium bowl, combine sugar, flour, baking powder, cinnamon, cloves, nutmeg, and salt. Mix well.

In a large glass or ceramic mixing bowl, combine eggs, canola oil, yoghurt, carrots, and walnuts. Mix well with an electric mixer. Add the flour mixture to the wet mixture and beat on medium for about 2 minutes or until well combined. Grease two 9-inch round cake pans and line with parchment paper bottoms. Evenly distribute batter between the two pans.

Bake at 350°F for about 45 minutes or until cake is golden and springs back when touched. Cool on wire racks. Use a paring knife to cut the cake away from the sides of the pan. The greased parchment paper bottom will help release the cake with a firm tap on the counter.

In a medium glass or ceramic mixing bowl, beat cream cheese and powdered sugar on medium speed for about 1 minute or until well combined. Fold in the yoghurt cheese. Spread frosting over the top and sides of one cake, then place the second on top of the frosted first layer. Frost second layer, smoothing sides of stacked cake. Refrigerate any leftovers.

Makes 12 servings.

*To make Yoghurt Cheese, place Plain Mountain High Yoghurt in a cheesecloth-lined strainer. Set strainer in a bowl, cover bowl with plastic wrap. Drain for at least 24 hours. Two cups of yoghurt will make about 8 oz. of Yoghurt Cheese. To learn more, click here.

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