The Fantabulous Whole Wheat Carrot Cake Food
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
BEET AND CARROT WHOLE WHEAT CAKE
Make and share this Beet and Carrot Whole Wheat Cake recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 1h35m
Yield 8-12 serving(s)
Number Of Ingredients 13
Steps:
- Mix the flour, wheat bran, wheat germ, brown sugar, cinnamon and salt together with fingers until lumps in sugar are gone.
- Add beaten eggs, then oil. Stir in grated vegetables, nuts, raisins or dates and coconut.
- Finally, add the baking soda.
- Butter and wax paper line a 9 x 13 inch pan.
- Bake at 350°F for 1 hour and for 15 minutes more at 300°F
- Store covered for a few days.
- Wheatland Bounty.
Nutrition Facts : Calories 1002.5, Fat 66.2, SaturatedFat 13.9, Cholesterol 132.2, Sodium 679, Carbohydrate 98.9, Fiber 9.1, Sugar 65.4, Protein 13.8
WHOLE WHEAT CARROT CAKE WITH CREAMY ORANGE ICING (LOW FAT)
Many carrot cakes call for as much as a cup of oil, 4 eggs, 2 cups of sugar. But all that oil isn't necessary for this moist, delicious cake. I love this low fat cake. Use Whole Wheat PASTRY flour found in health food stores. You can use whole wheat flour but the cake will be denser. I also sifted my all purpose flour.
Provided by Olha7397
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F (175 C).
- Lightly butter a 13 x 9-inch baking pan.
- Wash and trim carrots and cut into large pieces.
- Place in a food processor and process until finely chopped, or grate carrots finely, to make 2 cups.
- I grated my carrots.
- Set aside.
- Cut orange into 8 wedges.
- Do not peel.
- Remove white center and seeds.
- Cut wedges into 3 or 4 pieces each and puree in a food processor or blender along with the raisins.
- Combine flours, cinnamon, baking powder, baking soda, nutmeg and salt in a large bowl.
- In another bowl, combine eggs, buttermilk, maple syrup, brown sugar, oil, carrots and orange.
- Stir carrot mixture into dry ingredients until combined.
- Spread batter evenly in pan and bake 25 to 30 minutes, until a cake tester or wooden pick inserted in the center comes out clean.
- Cool cake in pan.
- Prepare icing by working cream cheese and orange juice together with the back of a spoon until combined.
- Stir in enough powdered sugar to obtain a spreadable consistency.
- When cake is cool, spread top with icing.
- Makes 16 servings.
- The One-Day-at-a- Time Low-Fat Cookbook.
Nutrition Facts : Calories 183.7, Fat 5.5, SaturatedFat 0.6, Cholesterol 26.6, Sodium 300.1, Carbohydrate 31.8, Fiber 1.8, Sugar 18.2, Protein 3
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