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."
photo by Elodie
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
15
ingredients
- 1 cup vegetable oil
- 1 cup sugar
- 1 cup firmly packed dark brown sugar
- 4 eggs
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1⁄4 teaspoon salt
- 2 cups grated carrots
- 1 (8 ounce) can crushed pineapple, drained,2 tblsps juice reserved
- 3⁄4 cup chopped walnuts
- cream cheese frosting (recipe is in my cookbook)
directions
- 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.
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Reviews
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I love whole wheat baked goods and I love carrot cake so this recipe was a wonderful find. My friends marvelled at its delicious perfection and my prowess with the oven, but I shrugged and said, "It was easy!" -
This was delicious. We also appreciate the addition of whole wheat. -
What a fantastic carrot cake recipe! I love it! I doubled the recipe (make sure you use 4 TBS of pineapple juice instead of 2. The converter doesn't make the change for you.) and made a huge batch of muffins. I wanted to make the cream cheese frosting but it doesn't say which cookbook it's in- evelyn/athens has several. So I just did a regular search and came up with a great one. These are so yummy!
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I found a darn similar recipe in a Junior League cookbook. It is the most amazing carrot cake that you will EVER eat. My recipe calls for 1 1/4 c. vegetable oil, 1 c. less 2 T. whole wheat flour, 2 tsp. baking powder (in addition to the soda), 3 c. packed, finely shredded raw carrots, and 1/2 c. chopped nuts. My lemon cream cheese frosting is substanially different. Seriously, this cake is twice as good if you let it rest one day. -
This cake I thought was great the first night, but wait till you eat a piece the next day it even gets more moist and yummy. I'm taking some to a party my daughter is having tonight and I almost hate to part with any of it. I will be making this cake again soon.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
