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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Whole Wheat Carrot Cake

9 Servings
Whole Wheat Flour
American
Desserts Bake Low Sugar Whole Wheat Flour American

1/2 cup wn sugar splenda
1/2 cup ar
1/2 cup ola Oil
2 s
1/2 teaspoon t
1 teaspoon namon
1 cup Whole wheat pastry ur
1 cup rot grated
1 teaspoon ing powder
3/4 teaspoon ing soda
8 ounce Crushed eapple drained
1/4 cup nuts chopped
FROSTING
3 tablespoon am cheese softened
3 tablespoon garine softened
1/2 teaspoon illa
1/3 cup dered sugar


Mix the first 6 ingridients well. Add the remaining and mix well. Bake at 350 degrees in an 8 x 8 or 9 x 9 square pan for about 40 minutes or until a toothpick comes out clean. Frosting: Using a wooden spoon, whip the cream cheese, margarine and vanilla until smooth. sift in powdered sugar, 1 tablespoon at a time, and stir until a creamy smooth frosting is achieved.


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