Ingredients for Carrot Carrot Honey Cake
- 1 pound (450g) carrots
- 1 cup (240ml) water
- Oil
- 1 cup (200g) honey
- Applesauce
- Self Raising Flour
- ½ teaspoon salt
- Ginger Powder
- Sunflower Seeds
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How to Make Carrot Carrot Honey Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Peel and chop 1 pound (450g) carrots into 1-inch pieces. Microwave or steam the carrots until tender (about 8-10 minutes).
- Mash the cooked carrots thoroughly.
- In a large bowl, whisk together 1 ½ cups (300g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, and ½ teaspoon salt.
- In a separate bowl, whisk together 1 cup (200g) honey, ½ cup (120ml) unsweetened applesauce, 2 tablespoons vegetable oil, 1 teaspoon vanilla extract, and 1 cup (240ml) water.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Stir in the mashed carrots.
- Pour batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting (optional).
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
39g
Fat
3g
Carbs
9g
