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Carrot Cake

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

Cooking spray

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 (optional)

2 cups frozen fat-free whipped topping, thawed in refrigerator
1/2 teaspoon ground nutmeg or cinnamon

Preparation

  1. 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.

  2. 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

  3. Dietary Exchanges

    Step 21

    2 other carbohydrate

    Step 22

    1/2 fat

American Heart Association Low-Salt Cookbook, 4th Edition
TagsCakeDessertCarrotRoot VegetableVegetableSnackDinnerBrunchVegetarianNut FreeEasyQuickBakingCookbooks
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