Carrot & Honey Cake
Yield
1 cakePrep
15 minCook
30 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
vegetable oil
|
|
| 1 | cup |
honey
|
|
| 1 | teaspoon |
sugar
|
|
| 2 | large |
eggs
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 2 | cups |
carrots
shredded |
|
| 2 | cups |
whole-wheat flour
|
|
| ¼ | cup |
milk, skim, (non fat) powder
nonfat |
|
| 1 | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | tablespoon |
baking powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
vegetable oil
|
|
| 237 | ml |
honey
|
|
| 5 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 2.5 | ml |
vanilla extract
|
|
| 473 | ml |
carrots
shredded |
|
| 473 | ml |
whole-wheat flour
|
|
| 59 | ml |
milk, skim, (non fat) powder
nonfat |
|
| 5 | ml |
cinnamon
|
|
| 1.3 | ml |
salt
|
|
| 15 | ml |
baking powder
|
|
Directions
Combine oil, honey and sugar and mix thoroughly until smooth and thick.
Mix in the eggs one at a time, then mix in the vanilla, then fold in the shredded carrot evenly.
In a mixing bowl, combine the rest of the ingredients and then stir into the carrot mixture and mix until thoroughly blended.
Use a 9 x 13 inch baking pan; bake in a preheated 375℉ (190℃) oven for about 30 minutes, or until a toothpick comes out cleanly.
If you add frosting, refrigerate the cake. Should stay fresh for several days.
