Preheat oven to 400 degrees. Spray a 8 inch square cake pan with vegetable cooking spray. Set aside. In a medium bowl, combine flour, baking powder, cinnamon, baking soda and nutmeg. Mix well.
In a large bowl, using an electric mixer set on medium speed, beat honey, yogurt, oil, egg whites, egg, and vanilla until blended. Fold in carrot. At low speed, beat in flour mixture until smooth. Pour batter into prepared pan.
Bake until a toothpick inserted in center comes out clean, about 30 minutes. Place pan on a wire rack to cool slightly. Turn out onto rack and cool completely.
To prepare frosting, at low speed, beat cream cheese, sugar and vanilla until smooth. Spread frosting on top of cake. Garnish with nuts.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (94g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 68 (38%)|
|Amt Per Serving||% DV|
|Total Fat 7.6g||10 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 17.2mg||5 %|
|Sodium 209.6mg||7 %|
|Potassium 219.3mg||6 %|
|Total Carbohydrate 22.5g||7 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 19.8g|
|Protein 7.3g||10 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 181
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