Carrot Cake

Cake:
4        Eggs worth of egg replacer
2     c  Sugar
1 1/2 c  Babyfood applesauce (Or 1 c applesauce + 1/2 c fat-free yogurt)
2     c  Flour
2     ts Baking soda
1     ts Salt (optional)
1     tb Cinnamon
3        Jars baby food carrots (the small jars)
Frosting:
12    oz Strained fat-free yogurt
         Honey
         Vanilla

For the frosting:

Strain yogurt for 24 hours to get a nice cream cheese consistency. 
Add enough honey to get the right texture.  Add a little vanilla.

(Sorry the amounts are vague - I've never measured, I just put it all
in a mixing bowl and play with it until it looks, feels, and tastes
right.  It shouldn't be too runny or it will be hard to frost the
cake.  Mix the frosting with an electric mixer.)

For the cake:

Mix everything together and pour into a jelly-roll pan or other large
baking pan (10 by 12 inch I think).  Bake at 350 F for about 35
minutes.  Frost when completely cool.

Everyone loves this cake.  I think I'll go and make some right now!
It's making me hungry just thinking about it!