Recipes
1 cup white or whole wheat flour
1 tsp. baking soda
1/4 cup peanut butter
1/4 cup vegetable oil
1 cup shredded carrots
1/3 cup honey
1 egg
Mix flour and baking soda first, then add all the remaining ingredients and mix well.
For a cake: Bake at 350F for 40 minutes in a small cake pan that has been sprayed with nonstick spray.
For cupcakes: Bake at 350F for 30 minutes in muffin paper tins or muffin tray that is sprayed with nonstick spray.
Once cake is cool, frost with low-fat cottage cheese and decorate with carrot pieces.
Store in refrigerator for up to one week, or slice thinly and freeze in individual plastic baggies.
Additional Icing recipe:
12 oz. non-fat cream cheese (room temp)
3 tsp. cinnamon
1 tsp. vanilla
2 tsp. honey