Saturday, June 2, 2012

whole wheat carrot cake

The Fantabulous Whole Wheat Carrot Cake By A Messy Cook on January 26, 2005 Photo by GracieZG 24 Reviews Prep Time: 25 minsTotal Time: 1 hrs Servings: 16 About This Recipe "This cake is pretty amazing. It's made without refined flour or sugar, but the taste and texture are sublime: it's not heavy at all. Besides that, there are plenty of carrots, nuts, and pineapple mixed in. Carrot cake is one of my favorites, and it's even better when I can actually feel good about eating it! :-) Frost with a cream cheese frosting (spreading apricot preserves between the two layers is good too). Prep time does not include grating carrots." Ingredients 2 cups white whole wheat flour 1 teaspoon baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 teaspoons cinnamon 3/4 cup oil 3/4 cup honey 4 eggs 2 cups grated carrots 1 cup unsweetened crushed canned pineapple, drained 1/2 cup chopped walnuts Directions Combine dry ingredients. Add oil, honey, and eggs; mix well. Stir in remaining 3 ingredients. Bake in two greased 9-inch cake layer pans for 35-40 minutes at 350 degrees. Cool in pans several minutes, then remove from pans and cool completely on wire rack. You can also bake this in a 9x13 pan as a sheet cake -- just as good, and easier than frosting a layer cake!

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