Carrot Cake (Whole Wheat)
Much healthier than your regular cake, but still tastes delicious.
Yield
16 servingsPrep
20 minCook
60 minReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
vegetable oil
|
|
| 1 | cup |
sugar
|
|
| 1 | cup |
brown sugar
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 4 | large |
eggs
|
|
| 2 | cups |
whole-wheat flour
|
|
| ⅓ | cup |
milk, skim, (non fat) powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
baking powder
|
|
| 2 | teaspoons |
cinnamon
|
|
| 3 | cups |
carrots
shredded |
|
| 1 | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
vegetable oil
|
|
| 237 | ml |
sugar
|
|
| 237 | ml |
brown sugar
|
*
|
| 5 | ml |
vanilla extract
|
|
| 4 | large |
eggs
|
|
| 473 | ml |
whole-wheat flour
|
|
| 79 | ml |
milk, skim, (non fat) powder
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
baking powder
|
|
| 1E+1 | ml |
cinnamon
|
|
| 7.1E+2 | ml |
carrots
shredded |
|
| 237 | 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.
