Honey Wheat Cake Recipes

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HONEY CARROT CAKE

Provided by Trisha Yearwood

Categories     dessert

Time 2h15m

Yield 8 servings

Number Of Ingredients 21



Honey Carrot Cake image

Steps:

  • For the carrot cake: Preheat the oven to 350 degrees F. Butter and flour a standard-size loaf pan and line with parchment to overhang the edges by a few inches.
  • Stir together the all-purpose and whole wheat flours, baking powder, cinnamon, allspice, nutmeg and salt in a medium bowl; set aside. Combine the vegetable oil, applesauce and honey in a mixer bowl and beat on medium until smooth, about 1 minute. Add the vanilla and eggs and beat until light, about 1 minute. Add the flour mixture and beat on low just until combined. Add the carrots, pecans and coconut and beat just to incorporate. Spread the batter into the prepared pan.
  • Bake until a tester inserted in the center comes out clean with just a few crumbs, 55 to 65 minutes. Cool on a rack for 15 minutes, then unmold and cool completely.
  • For the cream cheese glaze: Beat the cream cheese and butter in a medium bowl until smooth. Beat in the confectioners' sugar until smooth. Stir in the vanilla. Stir in the milk, a tablespoon at a time, to make a thick, spreadable glaze. Spoon the glaze over the cake and spread to the edges.

Unsalted butter, for the pan
1 1/4 cups all-purpose flour, plus more for the pan
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon fine salt
1/2 cup vegetable oil
1/2 cup applesauce
1/2 cup honey
1 1/2 teaspoons pure vanilla extract
2 large eggs
1 cup grated carrots (about 2 large carrots)
1/2 cup chopped pecans
1/2 cup shredded sweetened coconut
2 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
1/4 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
2 to 3 tablespoons milk

EXCELLENT PUFFED WHEAT CAKE

This recipe was developed by one of my grandmother's friends. It makes a lovely puffed wheat cake with lots of flavor. No baking required for this recipe.

Provided by Yvonne07

Categories     Desserts     Cakes

Time 52m

Yield 16

Number Of Ingredients 6



Excellent Puffed Wheat Cake image

Steps:

  • Line a 9x13-inch baking pan with parchment paper.
  • Place puffed wheat cereal in a large bowl.
  • Combine brown sugar, butter, corn syrup, and cocoa in a saucepan. Bring to a boil; cook, stirring constantly, until sugar is dissolved, about 2 minutes. Remove from heat. Stir in vanilla extract.
  • Pour sugar mixture over puffed wheat cereal in the bowl; stir until cereal is evenly coated. Spread evenly into the lined pan. Cool until set, about 30 minutes. Cut into squares.

Nutrition Facts : Calories 139.9 calories, Carbohydrate 21.9 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 0.9 g, Protein 1.2 g, SaturatedFat 3.7 g, Sodium 50.3 mg, Sugar 11.7 g

8 cups puffed wheat cereal
1 cup brown sugar, not packed
½ cup butter
½ cup corn syrup
3 tablespoons Dutch-process cocoa (such as Fry's®)
2 teaspoons vanilla extract

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