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.