The Fantabulous Whole Wheat Carrot Cake |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 16 |
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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:
1. Combine dry ingredients.
2. Add oil, honey, and eggs; mix well.
3. Stir in remaining 3 ingredients.
4. Bake in two greased 9-inch cake layer pans for 35-40 minutes at 350 degrees.
5. Cool in pans several minutes, then remove from pans and cool completely on wire rack.
6. 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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