Ingredients for Whole Wheat Carrot Cake With Cream Cheese Frosting
- Vegetable Oil
- Sugar
- Dark Brown Sugar
- 4 large eggs
- All Purpose Flour
- Whole Wheat Flour
- 2 teaspoons ground cinnamon
- Baking Soda
- ½ teaspoon salt
- 2 cups grated carrots
- Crushed Pineapple
- 1 cup chopped walnuts
- Cream cheese frosting (recipe not included)
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How to Make Whole Wheat Carrot Cake With Cream Cheese Frosting
- Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 cups whole wheat flour, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups grated carrots, 1 cup crushed pineapple with its juice, and 1 cup chopped walnuts.
- Pour batter into the prepared pan and bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- Frost with your favorite cream cheese frosting (recipe not included).
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
123g
Fat
13g
Carbs
15g
