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Preheat the oven to 350°F. Lightly spray a 13 x 9 x 2-inch baking pan with cooking spray. Set aside. 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. In a large bowl, stir together the remaining cake ingredients. Stir in the carrot mixture. Pour into the baking pan, gently smoothing at the top. Bake for 25 minutes, or until a wooden toothpick inserted in the center comes out clean. Let cool on a cooling rack before slicing. In a small bowl, stir together the topping ingredients .Top each slice of cake with a dollop of the mixture.
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Achievable elevated desserts — laminated doughs, cakes, custards
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Wire leveler for perfectly flat cake layers
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
The original Bundt pan — iconic shape, even heat distribution