Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 350u00b0F. 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.

508

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake

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