This hefty snack cake gives you a double dose of carrots—such a scrumptious way to eat your vegetables!

　　

Ingredients

Serves 16; 2 x 3-inch piece per serving

　　Cooking spray

　　

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 (optional)

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 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 information

Step 6

(Per serving)

　　

Step 7

Calories: 148

　　

Step 8

Total fat: 2.0g

　　

Step 9

Saturated: 0.0g

　　

Step 10

Trans: 0.0g

　　

Step 11

Polyunsaturated: 0.5g

　　

Step 12

Monounsaturated: 1.0g

　　

Step 13

Cholesterol: 0mg

　　

Step 14

Sodium: 77mg

　　

Step 15

Carbohydrates: 31g

　　

Step 16

Fiber: 2g

　　

Step 17

Sugars: 19g

　　

Step 18

Protein: 3g

　　

Step 19

Calcium: 57mg

　　

Step 20

Potassium: 135mg

　　

Dietary Exchanges

Step 21

2 other carbohydrate

　　

Step 22

1/2 fat

　　American Heart Association Low-Salt Cookbook, 4th Edition