Carrot cake (bar-on)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Eggs via your favorite | |
| Replacer | ||
| 2 | cups | Sugar |
| 1½ | cup | Babyfood applesauce (Or 1 |
| cup | Applesauce and 1/2 c. | |
| Fat-free yogurt) | ||
| 2 | cups | Flour |
| 2 | teaspoons | Baking soda |
| 1 | teaspoon | Salt (optional) |
| 1 | tablespoon | Cinnamon |
| 3 | Jars baby food carrots (the | |
| small | Jars) | |
| 12 | ounces | Strained fat-free yogurt |
| (strain 24 hours to get a | ||
| Nice cream cheese | ||
| Consistancy) | ||
| x | Enough honey to get the | |
| Right texture | ||
| x | A little vanilla | |
Directions
FROSTING
Mix the frosting with an electric mixer) For the cake: Mix everything together and pour into a jelly-roll pan or other large baking pan (10 by 12 inch I think) Bake at 350 for about 35 minutes. Frost when completely cool.
Everyone loves this cake. I think I'll go and make some right now! It's making me hungry just thinking about it! Posted by Jody Bar-On <jodyb@...> to the Fatfree Dig. Vol. 12 Issue 9 Nov. 10, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.