Carrot cake (bar-on)

Yield: 1 Servings

Measure Ingredient
4 \N Eggs via your favorite
\N \N Replacer
2 cups Sugar
1½ cup Babyfood applesauce (Or 1
\N cup Applesauce and 1/2 c.
\N \N Fat-free yogurt)
2 cups Flour
2 teaspoons Baking soda
1 teaspoon Salt (optional)
1 tablespoon Cinnamon
3 \N Jars baby food carrots (the
\N small Jars)
12 ounces Strained fat-free yogurt
\N \N (strain 24 hours to get a
\N \N Nice cream cheese
\N \N Consistancy)
\N x Enough honey to get the
\N \N Right texture
\N x A little vanilla


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.

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