Frosted Carrot Cake
3/4 c. flour
2/3 c. whole grain wheat flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
egg replacer for 3 eggs
3/4 c. honey
1/4 c. oil
1 Tbs. lemon juice
3 c. finely grated carrots ( or carrot/apple combination)
3 oz. Tofutti cream cheese, softened
3 T. powdered sugar
1/2 tsp. vanilla extract
Heat oven to 350. Spray 8″ round cake pan with cooking spray, line bottom with wax paper and lightly coat with cooking spray.
Combine dry ingredients. In a large bowl beat egg substitute, honey oil, and lemon juice until blended. Stir in dry ingredients and then carrots just until blended.
Spread batter into prepared pan and bake until toothpick inserted in center comes out clean (30-35 minutes). Cool in pan for 10 minutes, then turn out on rack and cool completely before frosting.
*Combine frosting ingredients in a small bowl and beat until well blended.