Zutaten für The Fantabulous Whole Wheat Carrot Cake
- White Whole Wheat Flour
- Baking Powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- Cinnamon
- 1 cup vegetable oil
- 1 cup honey
- 4 large eggs
- 2 cups grated carrots
- Unsweetened Crushed Canned Pineapple
- Walnuts
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Zubereitung von The Fantabulous Whole Wheat Carrot Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together 2 cups whole wheat flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon salt.
- Add 1 cup vegetable oil, 1 cup honey, and 4 large eggs to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes.
- Stir in 2 cups grated carrots, 1 cup chopped walnuts or pecans, and 1 cup crushed pineapple (drained).
- Divide batter evenly between the prepared cake pans.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- Once cool, frost with your favorite cream cheese frosting. A layer of apricot preserves between the cake layers is highly recommended!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
60g
Fat
10g
Carbs
9g