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Honey Carrot Cake

Microwaverina's picture
  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)
  Vanilla 1 Teaspoon
  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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

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

Honey Carrot Cake Recipe