| 1 | c. Sucanat* | |
| 1 | c. Fruitsource* | |
| 1 1/2 | c. applesauce | |
| 4 | egg whites | |
| 3 | tsp. Egg Replacer mixed into 1/4 c. water | |
| 1 | tsp. vanilla | |
| 1 | c. barley flour | |
| 1 | c. unbleached white flour | |
| 2 | tsp. baking soda | |
| 1/4 | tsp. baking powder | |
| 3 | tsp. cinnamon | |
| 1 | tsp. sea salt | |
| 3 | c. grated carrots |
Preheat oven to 350 degrees. Grease and flour a 13X9-inch pan. Whisk egg whites till frothy, then add Egg Replacer. Add Sucanat, Fruitsource, and applesauce. Blend well, then mix in vanilla. Combine all dry ingredients and add to wet ingredients mixing well. Fold in grated carrots. Pour mixture into pan. Bake approximately 1 hr 10 minutes, or until toothpick stuck in center comes out clean. Remove and allow to cool completely before frosting.
*May substitute any dry sweetener
| 1 | 8-oz. pkg. lite cream cheese |
| 1/4 | c. honey (I use half brown rice syrup) |
| 1 | tsp. vanilla |
| 1/4 | tsp. maple extract |
| 1/2+ | c. nonfat dry milk (sift, if lumpy) |
Cream together cheese, honey, and extracts. Add nonfat dry milk, mixing well. Spread evenly over top of cooled carrot cake.