Whole Wheat Carrot Cake Recipes

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THE FANTABULOUS WHOLE WHEAT CARROT CAKE

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.

Provided by A Messy Cook

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 11



The Fantabulous Whole Wheat Carrot Cake image

Steps:

  • Combine dry ingredients.
  • Add oil, honey, and eggs; mix well.
  • Stir in remaining 3 ingredients.
  • Bake in two greased 9-inch cake layer pans for 35-40 minutes at 350 degrees.
  • Cool in pans several minutes, then remove from pans and cool completely on wire rack.
  • You can also bake this in a 9x13 pan as a sheet cake -- just as good, and easier than frosting a layer cake!

Nutrition Facts : Calories 243.9, Fat 14.2, SaturatedFat 2, Cholesterol 46.5, Sodium 316, Carbohydrate 27.6, Fiber 2.6, Sugar 15.2, Protein 4.4

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

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