Carrot Cake with Cream Cheese Icing

For Bill's birthday today, I made a carrot cake with cream cheese icing from scratch. I didn't get a picture of the cake, so here is a picture snapped while Daniel was napping and his attack dinosaur was standing guard.

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Ingredients:

4 eggs

3/4 cups vegetable oil

1 cup white sugar

1 cup brown sugar

3 teaspoons vanilla extract

2 cups all-purpose baking flour

2 tsp baking soda

2 tsp baking powder

1/2 tsp salt

3 tsp ground cinnamon

3 cups grated carrots

1/2 cup applesauce

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1. Preheat oven to 350 degrees. Grease and flour cake pans.

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2. In mixer, beat together eggs, oil, sugars, vanilla, applesauce. In seperate bowl, mix together flour, baking soda, baking powder, salt and cinnamon. Add dry mix to wet mix in mixer. Fold in carrots, pour into pan.

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3. Bake at 350 for 30-45 minutes.

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4. To make frosting: In mixer, 1 stick butter, 1 block cream cheese, 1 tsp vanilla and 4 cups powdered sugar - mix until frosting is desired consistancy.

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Yummy!!!

Banana Carrot Muffins

These are fantastic! Moist and healthy! I made over 56 mini-muffins at 2 pts per mini-muffin.

Ingredients:
1 c. sugar
4 eggs, large
5 bananas
1/3 c. orange juice
2 c. grated carrots (can also used mashed canned or frozen carrots)
4 c. flour
2 tsp baking soda
1 tsp salt
1 c. butter

1. Preheat oven to 350 degrees. Spray mini-muffin tin.

2. In a medium bowl, combine flour, soda and salt.

3. In a large bowl (I use my KitchenAid), cream the butter and sugar.

4. Add eggs and juice to wet mixture.

5. Mash carrots and bananas thoroughly (my kids love this part!)

6. Mix carrots and bananas into egg-sugar mixture.

7. Stir in dry mix; only until moistened.

8. Pour into muffin pan.

9. Bake for about 30 minutes or until golden brown.