Carrot Cake - eggs

Method

• NOTE: The recipe also calls for 1 Tbl Fiber Sure to be added to the ingredient list.
• Zaar is not accepting this as an ingredient.
• Preheat your oven to 350F.
• Prepare a 13 by 9 pan, lining it with parchment paper (or grease and flour it lightly).
• In a large bowl, whip the eggs and egg yolks to a froth.
• Add maple syrup, yogurt and oil, mixing well.
• *For the lemon juice, heat your lemon under hot water then roll with your hand, with a bit of pressure, on the counter.
• This helps to release the juice.
• Measure 1 Tbl of the lemon juice into a small cup along with the extracts and Fiber Sure (or other brand of fiber supplement), mixing well to dissolve the Fiber Sure.
• In a separate bowl, mix the flour, salt, baking powder and spices.
• Add the pecans, apple and carrot to the dry ingredients.
• Blend the dry and wet ingredients without over stirring.
• Spoon the batter into the prepared pan and spread evenly.
• Bake @ 350F for approximately 45 minutes or till cake tests done (lightly pressed with your finger tip, it should spring back).
• Cool in the pan for 10 minutes then remove to a wire rack to finish cooling.
• Meanwhile, in a clean bowl, whip the cream cheese till creamy.
• Add the maple syrup and extract, blending well.
• Separately, whip the cream to stiff peaks.
• Fold the whipped cream into the cheese mixture to blend without over mixing.
• Spread with a light hand over the cooled cake and top with pecans if desired.
• Note - cooling time is not included.