Carrot Cake

Name: Carrot Cake
Ingredients: 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

14 ingredients

5 steps

Ingredients

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

Directions

1

Preheat the oven to 350°F. Lightly spray a 13 x 9 x 2-inch baking pan with cooking spray. Set aside.
2

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.
3

In a large bowl, stir together the remaining cake ingredients. Stir in the carrot mixture. Pour into the baking pan, gently smoothing at the top.
4

Bake for 25 minutes, or until a wooden toothpick inserted in the center comes out clean. Let cool on a cooling rack before slicing.
5

In a small bowl, stir together the topping ingredients .Top each slice of cake with a dollop of the mixture.