Whole Wheat Carrot Cake

12 Servings
Carrots American
Desserts Bake Meatless Vegetarian Carrots American Fall Sweet

1 cup etable oil
1 cup wn sugar
1 cup ar
1 teaspoon illa
4
HEADING
2 cups Whole wheat ur
1 teaspoon t
1/3 cup Nonfat dry k
1 teaspoon ing soda
1 teaspoon ing powder
2 teaspoon namon
3 cups rot shredded
1 cup nuts chopped
Confectioners ar

In a medium mixer bowl, blend oil, sugar and brown sugar on low speed until mixed. Add vanilla, beat in eggs one at a time, blending well. In a seperate bowl, stir together flour, salt, dry milk, soda, baking powder, and cinnamon. Add to egg mixture until well blended. Stir in carrots and walnuts by hand. Pour into greased and floured 10-inch tube or 12 cup fluted tube pan. Bake at 350? for 50 - 60 minutes or until cake tests done. Cool in pan; invert onto a serving plate. Sprinkle with confectioners' sugar on top.


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