This hefty snack cake gives you a double dose of carrots—such a scrumptious way to eat your vegetables!
Recipe information
Yield
Serves 16; 2 x 3-inch piece per serving
Ingredients
Cake
Topping (optional)
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 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 information
Step 6
(Per serving)
Step 7
Calories: 148
Step 8
Total fat: 2.0g
Step 9
Saturated: 0.0g
Step 10
Trans: 0.0g
Step 11
Polyunsaturated: 0.5g
Step 12
Monounsaturated: 1.0g
Step 13
Cholesterol: 0mg
Step 14
Sodium: 77mg
Step 15
Carbohydrates: 31g
Step 16
Fiber: 2g
Step 17
Sugars: 19g
Step 18
Protein: 3g
Step 19
Calcium: 57mg
Step 20
Potassium: 135mg
Dietary Exchanges
Step 21
2 other carbohydrate
Step 22
1/2 fat
