Ingredients

Serves 4

　　

Cake

1 cup honey

　　2 tablespoons canola or corn oil

　　1 4-ounce jar pureed baby-food carrots

　　1/4 cup egg substitute or 2 large egg whites

　　1 teaspoon vanilla extract

　　2 cups shredded carrots

　　1 cup all-purpose flour

　　1 cup whole-wheat flour

　　1/4 cup fat-free dry milk

　　2 teaspoons baking powder

　　1 teaspoon ground cinnamon

　　1/8 teaspoon ground nutmeg

　　

Topping

2 cups frozen fat-free whipped topping, thawed in refrigerator

　　1/2 teaspoon ground nutmeg or cinnamon

　　

Step 1

Preheat the oven to 350°F. Lightly spray a 13 x 9 x 2-inch baking pan with cooking spray. Set aside.

　　

Step 2

In a medium bowl, stir together the honey and oil until smooth. Stir in the baby-food carrots, egg substitute, and vanilla. Stir in the shredded carrots.

　　

Step 3

In a large bowl, stir together the remaining cake ingredients. Stir in the carrot mixture. Pour into the baking pan, gently smoothing at the top.

　　

Step 4

Bake for 25 minutes, or until a wooden toothpick inserted in the center comes out clean. Let cool on a cooling rack before slicing.

　　

Step 5

In a small bowl, stir together the topping ingredients .Top each slice of cake with a dollop of the mixture.

　　

Nutrition Per Serving

148 Calories

　　2 g fat

　　.5 g polyunsaturated fat

　　1 g monounsaturated fat

　　0 mg cholesterol

　　77 mg sodium

　　31 g carbohydrate

　　3 g protein

　　57 mg calcium

　　135 mg potassium

　　#### Nutritional analysis provided by _Low-Salt Cookbook

　　4th Edition_

　　Reprinted with permission from Low-Salt Cookbook by American Heart Association, © 2011 American Heart Association