Carrot Cake

Preparation

1. 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.

2. 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

3. Dietary Exchanges

   Step 21

   2 other carbohydrate

   Step 22

   1/2 fat