Whole Wheat Carrot Cake With Cream Cheese Frosting 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!

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.

CARROT CAKE WITH CREAM CHEESE-LEMON ZEST FROSTING

Steps:

• Preheat the oven to 350°F. Butter and flour two 8-inch round cake pans and line the bottoms with parchment paper (to ensure that the cake will not stick), or place liners in 2 muffin pans for 24 cupcakes. Set aside.
• Place the dried coconut in a cup of warm water to soften and set it aside for 15 minutes.
• Place the carrots in a food processor and pulse on and off for 1 minute. Then add the pineapple and pulse until the carrots are cut into very small pieces and the pineapple is pureed, 1 to 2 minutes.
• In a large bowl, sift together the dry ingredients. Add the brown sugar and use a whisk to break up any lumps.
• Drain the coconut and place it in a medium bowl. Add the oil, vanilla extract, eggs, and carrot-pineapple mixture, and whisk to combine.
• Add the wet ingredients into the dry, mixing with a rubber spatula to incorporate but not overmix. When the batter is almost mixed, stir in the additions, if using. Pour the batter into the prepared pans.
• Bake for 55 minutes, or until the tops are a very golden brown and a tester inserted in the center comes out clean. (It may look as if the cake is too well done, but it takes a while to bake because it's so dense.) For cupcakes, the baking time is 35 to 40 minutes.
• Let the cakes cool in the pans for 10 minutes. Then invert them onto a wire rack and let them cool completely.
• Fill and frost the cake with the Cream Cheese-Lemon Zest Frosting (for added oomph, add 1/2 tablespoon minced fresh ginger to the frosting).
• to decorate
• Fill and frost the cake with cream cheese frosting and let chill. Tint 1/2 cup frosting lemon yellow, and use the 10 tip to pipe 5 dots in a circle to create simple buttercup flowers. Then combine any remaining yellow frosting with some additional cream cheese frosting and tint it leaf green. I use tip #67, which pipes small fern stems. Pipe the center stamen with cream cheese frosting and chill to set.

CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• 1. Preheat the oven to 350°F. Lightly spray a 13 x 9 x 2-inch baking pan with cooking spray. Sprinkle 2 tablespoons flour in the pan, shaking so the flour adheres to the sides and bottom. Shake out any excess flour.
• 2. In a medium mixing bowl, using an electric mixer on medium speed, beat the egg whites, sugars, applesauce, 1/2 cup milk, the oil, and 1 1/2 teaspoons vanilla for 1 minute, or until combined.
• 3. In a medium bowl, stir together the whole-wheat flour, remaining 1 1/4 cups all-purpose flour, cinnamon, baking powder, and allspice. Gradually add the flour mixture to the egg white mixture while beating on medium speed for about 1 minute, or until blended.
• 4. Stir in the carrots, pineapple with liquid, and raisins. Pour into the pan, lightly smoothing the top.
• 5. Bake for 35 to 40 minutes, or until a wooden toothpick inserted in the center comes out clean. Transfer to a cooling rack and let cool for at least 1 1/2 hours before frosting.
• 6. In a medium mixing bowl, using an electric mixer on medium speed, beat together the frosting ingredients except the pecans for 1 minute, or until smooth. Spread on the cooled cake. Sprinkle with the pecans. Serve the same day for peak flavor and texture.
• 7. Cover any leftovers and refrigerate for up to three days.

AWESOME CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan.
• Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To Make Frosting: In a medium bowl, combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake.

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.