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Honey Carrot Cake

Microwaverina's picture
Ingredients
  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)
Directions

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

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Microwaving
Dish: 
Cake
Ingredient: 
Carrot

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