3/4 cup honey
2 eggs
1-1/2 cups shredded carrots
3/4 cup vegetable oil
1-1/4 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/4 cup nuts, chopped (optional)
Combine all ingredients and
mix well. Pour into greased baking pan (9 x 9-inch). Bake 1 hour at
350º. Let cool and drizzle with cinnamon icing (recipe below) if
desired.
1 cup powdered
sugar
1/4 tsp. cinnamon
1 Tbsp. milk
Sift powdered sugar or
stir well to remove lumps. Add cinnamon and milk. Drizzle over cake.
Take Advantage of Strawberry Season. Strawberries are loaded with Vitamin C!!
1 cup milk, divided
¼ cup sour cream
3 Tablespoons sugar
2-1/4 cups dry all-purpose baking mix for biscuits
1 package (4-serving size) Vanilla Flavor Instant Pudding &
Pie Filling
1 tub (8 oz) of Whipped Topping, thawed, divided (or 2 cups
whipped cream)
4 cups sliced fresh strawberries
1/3 cup sugar
Preheat oven to 425'F. Mix ½ cup of the milk, sour cream and 3 T
Sugar in large bowl with wire whisk. Stir in baking mix until just
blended. Spread evenly into greased 9-inch round cake pan. Bake 12 to 15
min. Or until top is golden brown. Remove from pan; cool completely on
wire rack.
Meanwhile, combine dry pudding mix and remaining ½ cup milk;
blend well. Gently stir in half of the whipped topping until well
blended. Mix strawberries and 1/3 cup sugar in large bowl; set aside.
Slice cake in half horizontally to make 2 layers.
Place bottom cake layer on serving plate; top evenly with half of
the strawberry mixture. Spread with pudding mixture; top with top cake
layer. Spread with remaining whipped topping; top with remaining
strawberry mixture. Serve immediately. Store leftover shortcake in
refrigerator.
Tips: Dessert can be part of a balanced diet but
remember to keep tabs on portions (this cake yields 8 servings). You may
substitute 2 pkg. (10 oz. Each) frozen sliced strawberries for the fresh
strawberries.
Nutrition Information:
Calories: 360 Total fat: 12 g
Saturated fat: 8 g.
Cholesterol: 10 mg Sodium:
590 mg Carbohydrate: 60 g
Dietary fiber: 2 g Sugars: 32
g Protein: 4 g
Vitamin A: 4% DV Vitamin C:
80% DV Calcium: 10% DV
Iron: 8% DV |
