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Carrot Cake (Whole Wheat)

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Much healthier than your regular cake, but still tastes delicious.

YIELD

16 servings

PREP

20 min

COOK

60 min

READY

2 hrs

Ingredients

1 237
CUP ML VEGETABLE OIL
1 237
CUP ML SUGAR
1 237
CUP ML BROWN SUGAR *
1 5
TEASPOON ML VANILLA EXTRACT
4 4
LARGE LARGE EGGS
2 473
1 5
TEASPOON ML BAKING SODA
1 5
TEASPOON ML SALT
1 5
TEASPOON ML BAKING POWDER
2 1E+1
TEASPOONS ML CINNAMON
3 7.1E+2
CUPS ML CARROTS
shredded
1 237
CUP ML WALNUTS
chopped

Directions

In large bowl, blend oil and sugars on low until well mixed.

Add vanilla.

Beat in eggs, one at a time, blending well after each addition.

Stir together dry ingredients and add to egg mixture until well blended.

Stir in walnuts and carrots by hand.

Pour batter into well greased and floured 10 inch tube pan or fluted pan.

Bake at 350℉ (180℃) F for 50 to 60 minutes.

Cool in pan, then top with powdered sugar or frosting of your choice.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 88g (3.1 oz)
Amount per Serving
Calories 302 59% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 225mg 9%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 13%
Sugars g
Protein 12g
Vitamin A 82% Vitamin C 3%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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