Recipe information
Yield
Serves 4
Ingredients
Cake
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
Topping
2
cups frozen fat-free whipped topping, thawed in refrigerator
1
/2 teaspoon ground nutmeg or cinnamon
Need to make a substitution?
Preparation
Step 1
Preheat the oven to 350°F. Lightly spray a 13 x 9 x 2-inch baking pan with cooking spray. Set aside.
Step 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.
Step 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.
Step 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.
Step 5
In a small bowl, stir together the topping ingredients .Top each slice of cake with a dollop of the mixture.
Nutrition Per Serving
148 Calories
2 g fat
.5 g polyunsaturated fat
1 g monounsaturated fat
0 mg cholesterol
77 mg sodium
31 g carbohydrate
3 g protein
57 mg calcium
135 mg potassium
#### Nutritional analysis provided by _Low-Salt Cookbook
4th Edition_
Reprinted with permission from Low-Salt Cookbook by American Heart Association, © 2011 American Heart Association