Carrot Cake Prep time: 15 minutes | Bake time: 20 minutes | Makes (24) 2.75″x3″ pieces

Cake:
4 large eggs, beaten
2 C white sugar
1 1/2 C applesauce, no sugar added
2 C all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
3 4oz jars carrot baby food

Combine all.  Bake in a greased jelly roll pan in 350 degree oven for 15 to 20 minutes.

Frosting:
3.5 C powdered sugar
1/2 C (1 stick) butter, softened
8 oz reduced fat cream cheese
1/2 tsp vanilla

Cream butter and cream cheese.  Mix in sugar 1 cup at a time, adding vanilla with last sugar addition.  Frost over cooled cake.

Store cake in the refrigerator.  Makes 24 large slices.

Per slice: 248 calories | 7g fat | 157mg sodium | 44.5g carbs | 1.3g fiber | 3g protein
Variation:  This cake has a pretty thick layer of frosting.  If you want to lighten it up a bit, cut the frosting ingredients in half.  Each slice will have only 185 calories and only 4 grams of fat.