Carrot Cake (Bar-On) Recipe




Carrot Cake (Bar-On) Ingredients

4 eggs via your favorite
1 replacer
2 cup sugar
1 1/2 cup babyfood applesauce (or 1
1 cup applesauce and 1/2 c.
1 fat-free yogurt)
2 cup flour
2 tsp baking soda
1 tsp salt (optional)
1 tbsp cinnamon
3 jars baby food carrots (the
1 small jars)

FROSTING

12 oz strained fat-free yogurt
1 (strain 24 hours to get a
1 npudding cheese
1 consistancy)
1 enough honey to get the
1 right texture
1 a little vanilla

A Recipe for
Carrot Cake (Bar-On)

 

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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.




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This is a recipe for Carrot Cake (Bar-On) from the recipe cookbook of Recipes-to-go (Dessert)


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Carrot Cake (Bar-On)

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Carrot Cake (Bar-On) Directions

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@techunix.technion.ac.il> 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@Prodigy.com using MMCONV.

Serves: 1

 

 

 

 

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