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Categories:
cooking spray honey corn oil carrots egg substitute vanilla carrots flour flour milk baking powder ground cinnamon ground nutmeg topping ground nutmeg
Viewed: 58 - Published at: 2 years agoIngredients
- Cooking spray
- 1 cup honey
- 2 tablespoons canola or corn oil
- 1 4-ounce jar pureed baby-food carrots
- 1/4 cup egg substitute or 2 large egg whites
- 1 teaspoon vanilla extract
- 2 cups shredded carrots
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1/4 cup fat-free dry milk
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 cups frozen fat-free whipped topping, thawed in refrigerator
- 1/2 teaspoon ground nutmeg or cinnamon
Method
- Preheat the oven to 350F.
- Lightly spray a 13 x 9 x 2-inch baking pan with cooking spray.
- Set aside.
- In a medium bowl, stir together the honey and oil until smooth.
- Stir in the baby-food carrots, egg substitute, and vanilla.
- Stir in the shredded carrots.
- In a large bowl, stir together the remaining cake ingredients.
- Stir in the carrot mixture.
- Pour into the baking pan, gently smoothing the top.
- Bake for 25 minutes, or until a wooden toothpick inserted in the center comes out clean.
- Let cool on a cooling rack before slicing.
- In a small bowl, stir together the topping ingredients.
- Top each slice of cake with a dollop of the mixture.
- (Per serving)
- Calories: 148
- Total fat: 2.0g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 1.0g
- Cholesterol: 0mg
- Sodium: 77mg
- Carbohydrates: 31g
- Fiber: 2g
- Sugars: 19g
- Protein: 3g
- Calcium: 57mg
- Potassium: 135mg
- 2 other carbohydrate
- 1/2 fat
