Whole Wheat Pecan Carrot Cake W/ Cream Cheese Icing |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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If you're gonna eat cake, why not get your veggies while you're at it? Ingredients:
3/4 cup canola oil |
1 cup egg white |
2 cups whole wheat flour |
2 teaspoons baking powder |
2 cups sugar |
1 1/2 teaspoons baking soda |
1 teaspoon salt |
2 teaspoons ground cinnamon |
3 cups carrots, finely grated (raw) |
1/2 cup pecans, chopped |
2 tablespoons flax seed meal |
1 (8 ounce) package cream cheese |
1/4 cup light margarine |
1 teaspoon vanilla |
2 cups powdered sugar |
3 pecan halves |
Directions:
1. Preheat oven to 300°F.
2. Cream together sugar & oil until fluffy. Add eggs & beat well.
3. Sift together flour, baking powder, soda, salt, cinnamon, & flax seed meal. Add to creamed mixture.
4. Fold in grated carrots & pecans.
5. Pour into 8 or 9 cake pans & bake 1 hour.
6. Mix together all icing ingredients and set aside.
7. When cake is cooled, frost with icing, garnish by placing pecan halves in center of cake top in Y pattern.
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