(This is a repost of a reply I gave some months ago. Hope it's something you can use, Carol.)

I can help with your carrot cake request. I haven't tried this myself, but the photo that goes with the recipe makes it look good.

CARROT CAKE
1/3 cup margarine or butter
1 cup granulated sugar
2 eggs
1 tsp. vanilla
1 large ripe banana, mashed
2 cups grated carrots
2/3 cup raisins
1/2 cup canned crushed pineapple, drained
1/2 cup 2% fat plain yogurt
2 cups all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg

In a large bowl, cream together margarine or butter and sugar till smooth; add eggs and vanilla and beat well (mixture may look curdled). Add mashed banana, carrots, raisins, pineapple and yogurt; stir until well combined.

In a separate bowl, stir together the dry ingredients. Add to the carrot mixture; stir till just combined. Pour into a vegetable oil-sprayed 9" (3L) bundt pan, and bake at 350°F for 40 to 45 minutes or till cake tester inserted into center comes out clean.

LOW FAT CREAM CHEESE ICING
1/3 cup light cream cheese, softened
2/3 cup confectioner's sugar
1 tbsp. 2% milk

In a mixer bowl or food processor, beat all ingredients together till smooth; drizzle over top of carrot cake. Decorate with grated carrots, if desired.

Nutrition info per each of l6 slices:
223 calories, 4 g protein, 5 g total fat, 1 g saturated fat, 41 g carboh., 218 mg sodium, 30 mg choles., 1 g fiber