WHOLE WHEAT CARROT CAKE WITH CREAM CHEESE FROSTING
I love carrot cake with cream cheese frosting. I make several different kinds. This one incorporates whole wheat flour.
Provided by evelynathens
Categories Dessert
Time 1h
Yield 15 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Butter 13 x 9 inch pyrex baking dish.
- Combine oil, sugars and eggs in mixing bowl.
- Sift together flours, cinnamon, soda and salt.
- Mix into liquid ingredients.
- Stir in carrots, pineapple with reserved juice and walnuts.
- Bake about 45 minutes or until tester comes out clean.
- Cool.
- Ice with Cream Cheese Frosting.
Nutrition Facts : Calories 367.6, Fat 20, SaturatedFat 2.7, Cholesterol 49.6, Sodium 242.2, Carbohydrate 45, Fiber 2.3, Sugar 30.8, Protein 4.7
PINEAPPLE CARROT CAKE BREAKFAST BREAD RECIPE BY TASTY
Here's what you need: oil, whole wheat flour, organic sugar, baking soda, baking powder, ground cinnamon, ground cardamom, ground ginger, ground cloves, kosher salt, quick oat, shredded carrots, crushed pineapple, large eggs, butter, walnuts, plain greek yogurt, maple syrup
Provided by Crystal Hatch
Categories Bakery Goods
Yield 12 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 375˚F (190˚C). Generously grease a 9 x 4 (22 x 10 cm) loaf pan with oil.
- In a large bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon, cardamom, ginger, cloves, and salt. Add the oats and whisk to combine.
- In a separate large bowl, combine the shredded carrots, pineapple, eggs, and melted butter. Mix well.
- Add the wet ingredients to the dry ingredients and stir until there are no dry clumps left. Gently fold in the walnuts, if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 1 hour, until a toothpick inserted in the center of the bread comes out clean.
- While the bread is baking, make the Greek yogurt "frosting": In a small bowl, combine the Greek yogurt, maple syrup, and 2 tablespoons of the reserved pineapple juice. Stir until well incorporated. Chill in the refrigerator until ready to use.
- Remove the bread from the oven and allow to cool for 10 minutes, until safe to handle. Remove from the loaf pan and let cool completely on a wire rack.
- Slice the bread and serve with a smear of frosting.
- Enjoy!
Nutrition Facts : Calories 265 calories, Carbohydrate 27 grams, Fat 14 grams, Fiber 4 grams, Protein 8 grams, Sugar 11 grams
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
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
WHOLE WHEAT CARROT PINEAPPLE CAKE
This turns out very moist & sticky. My family eats it for breakfast before I can get the cream cheese frosting on it! * I learned a trick from my husband's family. To keep any cake from drying out place a THIN amount of shortening on the bottom and sides of the baking pan, and then "flour" it with SUGAR. I prefer to...
Provided by Shelley Gill
Categories Cakes
Time 1h30m
Number Of Ingredients 13
Steps:
- 1. Lightly grease and flour* 13x9x2 inch baking pan. Place all ingredients, excluding nuts/options, in large mixing bowl, mix well with mixer on medium speed until well blended; about 2-3 minutes. Fold in nuts/options. Pour in baking pan and bake for 50 to 60 min. or until toothpick/knife inserted into center comes out clean. Cake will be very moist. Cool completely. Frost with cream cheese frosting below - if desired. For Cream Cheese frosting: 2 (8 oz.) pkgs. Cream cheese, softened. ¼ - ¾ cup sugar** (depending on how sweet you like it) 2 TBSP milk 1 TBSP vanilla ** Honey can be used instead of sugar. Mix cream cheese and vanilla well with mixer until smooth. Add sweeteners and milk a little at a time, as you continue mixing, until smooth. (If frosting is too thick for your taste, thin out by adding a little extra milk, a teaspoon at a time.)
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