Medicine Lake Recipe Exchange‎ > ‎Desserts‎ > ‎Cakes‎ > ‎

Whole Wheat Carrot Cake

Whole Wheat Carrot Cake

2 cups sugar
4 eggs
1 ½ cup cooking oil
2 cups shredded carrots
1 16-oz. can crushed pineapple, drained
1 tsp vanilla
2 ½ cups whole wheat flour
2 tsp baking soda
1 ½ tsp salt
1 cup nuts

Combine sugar, eggs, and cooking oil in mixer.  Blend.  Add shredded carrots, crushed pineapple and vanilla and blend again.  Blend in whole wheat flour, soda and salt.  Add nuts.  Grease and flour 2  9” round cake pans or 13 x 9 pan.  Pour batter into cake pans and bake 35-40 minutes at 350. 

Frost with cream cheese frosting

Cream Cheese Frosting
3 oz cream cheese
1 tsp vanilla
½ cup butter
1 lb powdered sugar

Blend cream cheese and butter together.  Add vanilla and powdered sugar and blend again.

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