Whole Wheat Carrot Cake Recipe
I love this Whole-wheat Carrot Cake recipe. This Whole-wheat Carrot Cake is the recipe I have been using for carrot cake for many years. Njoy eating!
Ingredients
2 cups (480 ml) shredded carrots
1 cup (240 ml) coconut
1 cup (240 ml) chopped nuts
8 1/4-0Z can (248 g) crushed pineapple, undrained
1 cup (240 ml) oil
1/2 cup (120 ml) raisins
3 eggs, beaten
2 cups (480 ml) sugar
2 tsp (10 ml) vanilla
2 cups (480 ml) Organic Whole Wheat Flour
2 tsp (10 ml) soda
1 tsp (5 ml) salt
2 tsp (10 ml) cinnamon
CREAM CHEESE FROSTING:
3 tbs (45 ml) skim milk
3-oz pkg (60 g) cream cheese, softened
1/4 cup (60 ml) softened butter
4 cups (960 ml) powdered sugar
1/4 cup (60 ml) finely chopped nuts
Directions
Preheat oven to 350°F (180°C).
Mix carrots, coconut, nuts, pineapple, oil and raisins.
Mix together eggs, sugar and vanilla.
Add to first mixture.
In separate bowl, mix flour, soda, salt and cinnamon.
Add to first mixture and beat well.
Bake in greased and floured 9x13-inch pan for 1 hour.
Frost with Cream Cheese Frosting or leave unfrosted.
Mix carrots, coconut, nuts, pineapple, oil and raisins.
Mix together eggs, sugar and vanilla.
Add to first mixture.
In separate bowl, mix flour, soda, salt and cinnamon.
Add to first mixture and beat well.
Bake in greased and floured 9x13-inch pan for 1 hour.
Frost with Cream Cheese Frosting or leave unfrosted.
