Honey Carrot Cake
|Eggs/1 cup fat-free egg substitute||4|
|Honey||3⁄4 Cup (12 tbs)|
|Canola oil||1⁄3 Cup (5.33 tbs)|
|Buttermilk||1⁄4 Cup (4 tbs)|
|Whole wheat pastry flour||1 1⁄2 Cup (24 tbs)|
|Ground cinnamon||1 Tablespoon|
|Baking powder||2 Teaspoon|
|Baking soda||1 1⁄2 Teaspoon|
|Grated nutmeg||1⁄4 Teaspoon|
|Lightly packed shredded carrots||2 Cup (32 tbs)|
In a large bowl, beat together the eggs, honey, oil, buttermilk, and vanilla.
Stir in the flour, cinnamon, baking powder, baking soda, and nutmeg.
Fold in the carrots.
Coat a Bundt pan with no-stick spray.
Add the batter.
Microwave on medium (50% power) for a total of 12 minutes, rotating the dish a quarter turn every 4 minutes during this time.
Microwave on high for 2 to 4 minutes, or until the cake starts to pull away from the sides of the pan.
Let stand for 15 minutes.
Invert onto a serving platter.
Cover loosely with wax paper and let cool.
Serving size: Complete recipe
Calories 2208 Calories from Fat 877
% Daily Value*
Total Fat 99 g151.8%
Saturated Fat 12.2 g61.2%
Trans Fat 0.3 g
Cholesterol 845.9 mg282%
Sodium 3341.2 mg139.2%
Total Carbohydrates 310 g103.2%
Dietary Fiber 30.3 g121%
Sugars 202 g
Protein 41 g82.8%
Vitamin A 1030.6% Vitamin C 32.6%
Calcium 117.4% Iron 62.3%
*Based on a 2000 Calorie diet