Carrot Cake Recipe
This Carrot Cake not only makes a tasty but a healthful dessert too! Bite into a chunk of this Carrot Cake tonight and tell me if you liked it !
Ingredients
2 1/4 cups sliced, raw carrots
Water
2 cups brown sugar
4 eggs
1 cup oil
1/2 teaspoon salt
3 teaspoons cinnamon
2 teaspoons baking soda
2 cups whole wheat flour
Honey Cream Cheese Frosting
Chopped nuts
Directions
Cook the carrots until tender in a small amount of water in a medium saucepan.
Drain water, and allow to cool.
Puree carrots in Bosch blender.
In Bosch bowl, beat together brown sugar and eggs.
Add oil and cooked carrots.
Blend well.
Stir in the salt, cinnamon, baking soda, and whole wheat flour.
Beat 2 minutes.
Pour into a greased and floured 9 x 13 inch pan.
Bake in a 350° F. oven for 35 to 40 minutes or until cake tests done.
Spread Honey Cream Cheese Frosting on cooled cake.
Sprinkle with chopped nuts.
NOTE: Cooked pumpkin or squash may be substituted for the cooked carrots.
Rye flour may be used in place of the whole wheat flour.
Drain water, and allow to cool.
Puree carrots in Bosch blender.
In Bosch bowl, beat together brown sugar and eggs.
Add oil and cooked carrots.
Blend well.
Stir in the salt, cinnamon, baking soda, and whole wheat flour.
Beat 2 minutes.
Pour into a greased and floured 9 x 13 inch pan.
Bake in a 350° F. oven for 35 to 40 minutes or until cake tests done.
Spread Honey Cream Cheese Frosting on cooled cake.
Sprinkle with chopped nuts.
NOTE: Cooked pumpkin or squash may be substituted for the cooked carrots.
Rye flour may be used in place of the whole wheat flour.
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