An eggless, butterless, refined-sugar-free carrot-honey cake. Can be eaten on its own or with an orange-honey glaze, or, for a celebratory dessert, orange buttercream frosting.

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Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
10 mins
total:
55 mins
Servings:
6
Yield:
1 6-inch cake
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 6-inch cake pan.

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  • Sift all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt together in a bowl.

  • Mix honey, oil, and yogurt together in a bowl, stirring gently.

  • Combine carrots with the honey mixture; add orange zest and vanilla extract. Add flour mixture by the spoonful, folding gently until no dry spots remain. Add a couple teaspoons orange juice if batter is too thick. Pour into the prepared cake pan.

  • Bake in the preheated oven until the top springs back when touched, 25 to 30 minutes. Allow to cool in the pan for 10 minutes; transfer to a wire rack to cool completely.

Nutrition Facts

287 calories; protein 4.1g 8% DV; carbohydrates 48.7g 16% DV; fat 9.7g 15% DV; cholesterol 0.7mg; sodium 301.7mg 12% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/22/2020
Omg I tried it today and it is really good especially when it doesn’t have any added sugar in it at all I love the ting of the orange with the carrot cake it gives a great zing to the whole recipe love it Read More
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