The Fantabulous Whole Wheat Carrot Cake Food

THE FANTABULOUS WHOLE WHEAT CARROT CAKE

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!

FANTABULOUS CARROT CAKE

Steps:

• 1. MIX DRY INGREDIENTS THEN MIX IN WET INGREDIENTS, THEN FOLD IN PUREED CARROTS, COCONUT, SHREDDED CARROTS, PINEAPPLE,AND RAISINS........
• 2. GREASE AND FLOUR 2 (9") CAKE PANS AND DISTRIBUTE BATTER INTO PANS EVENLY
• 3. -BAKE AT 350 DEGREES FOR APPROX 50 MINUNTES.
• 4. ONCE COOLED YOU CAN FROST BOTH LAYERS AND SIDES WITH CREAM CHEESE FROSTING. MINE: 2 PKS-CREAM CHEESE...SOFTENED STICK 1/2 BUTTER 2 CUPS /CONFECTIONATE SUGAR 1/2 TSP LEMON JUICE (REAL OR FROM BOTTLE)

HEALTHY CARROT CAKE

Steps:

• In one large bowl, whisk the eggs for 10 seconds. Add yogurt, oil, maple syrup, milk and vanilla extract; whisk well and set aside.
• In another large bowl, add flour, cinnamon, baking powder + soda, and salt; whisk well breaking any baking soda or powder lumps. Set aside.
• Preheat oven to 350 degrees F, spray large 9 x 13 baking dish with cooking spray and set aside. Preheat large skillet on low heat, add walnuts and toast for a few minutes (until fragrant), stirring occasionally. Add coconut flakes and toast another minute, stirring frequently. Turn off the heat. Grate carrots.
• Add dry ingredients to a bowl with wet, stir gently until combined (do not over mix).
• Add carrots, walnuts and coconut flakes; stir gently just enough to combine.
• Pour into previously prepared baking dish and bake for: 9 x 13 dish - 40 minutes, 6" pans - 25-30 minutes, 8" pans - 35-40 minutes.
• Remove from the oven and cool off completely (about 4-5 hours).
• While cake is cooling down, line small colander with a coffee filter or paper towel and place on top of a small bowl. Add yogurt and let it strain in a fridge for a few hours.
• When ready to assemble your healthy carrot cake, discard the whey and add strained yogurt into a medium bowl along with icing sugar and vanilla extract. Whisk well, transfer on top of cake, spread with spatula, garnish with toasted coconut flakes (chips) and cut into 16 slices.

WHOLE WHEAT CARROT CAKE WITH CREAM CHEESE FROSTING

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.

5-STAR CARROT CAKE

Steps:

• Preheat oven to 350° F. Grease an 8-inch round baking pan.
• Sift dry ingredients into a bowl or onto wax paper. Set aside.
• With electric mixer on medium-high speed beat the oil, sugar, eggs, and vanilla for 3 minutes until thick.
• Reduce speed and add buttermilk, carrot, & pineapple followed by flour mixture. Fold in pecans.
• Bake for 35 minutes or until toothpick inserted in center comes out clean. Cool completely in the pan. Frost and keep refrigerated.
• Beat all ingredients well and add just enough milk, a little bit at a time, to get a good spreading consistency.

WHOLE WHEAT CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
• Whisk honey, grapeseed oil, eggs, and egg whites together in a bowl.
• Mix whole wheat flour, cinnamon, baking soda, baking powder, salt, nutmeg, ginger, and allspice together in a large bowl. Make a well in the center; pour in honey mixture. Mix gently until batter is just combined.
• Fold carrot pulp, apple, and walnuts into the batter. Pour batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Set pan on a wire rack and let cake cool completely, about 30 minutes.
• Combine Neufchatel cheese, confectioners' sugar, vanilla extract, and lemon zest in a bowl; beat with an electric mixer until frosting is smooth. Spread frosting over cooled cake.