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 Raisin Biscuits

0
Dough
Uncategorized
Breakfast Brunch Bake Dough Uncategorized

1 cup whole wheat ur
1 cup white ur
4 tsp. ing powder
1 tsp. t
1 tsp. namon
3/4 cup ter
1/2 -1 cup k*
1 cup sins
Icing or ze

1. Cut butter into flour, baking powder, salt, and cinnamon. 2. Add enough milk for consistency. Add raisins and shape into biscuits. Place on a lightly greased cookie sheet or jelly roll pan. 3. Bake at 450 degrees for 10-13 minutes. While baking, make your choice of icing or glaze (see additional notes for two recipes). Drizzle icing over slightly cooled biscuits. Additional Notes: *Use less milk to hand-form biscuits; use more milk for drop biscuits. Classic Cinnamon Rasin Biscuit Icing/Glaze Recipe: 2 Tablespoons melted butter 1 1/4 cup powdered sugar water Mix together 2 Tablespoons melted butter and 1 1/4 cup powdered sugar. Add water until runny and stir out all lumps with fork. Drizzle icing over slightly cooled biscuits. I set the biscuits on a cooling rack so the excess icing will drip off. Soft and Cinnamon-y Topping for Cinnamon Raisin Biscuits: 3 Tablespoons softened butter 1 teaspoon ground cinnamon 1 3/4 cups powdered sugar 2-3 Tablespoons milk Mix together 3 Tablespoons softened butter and 1 teaspoon ground cinnamon. Add 1 3/4 cups powdered sugar and stir. Add about 2-3 Tablespoons of milk and beat with electric mixer on HI for a minute or until light and fluffy. Spread over slightly cooled biscuits.


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Whole Wheat Raisin Biscuits

0
Dough
Uncategorized
Breakfast Brunch Bake Dough Uncategorized

1 cup whole wheat ur
1 cup white ur
4 tsp. ing powder
1 tsp. t
1 tsp. namon
3/4 cup ter
1/2 -1 cup k*
1 cup sins
Icing or ze

1. Cut butter into flour, baking powder, salt, and cinnamon. 2. Add enough milk for consistency. Add raisins and shape into biscuits. Place on a lightly greased cookie sheet or jelly roll pan. 3. Bake at 450 degrees for 10-13 minutes. While baking, make your choice of icing or glaze (see additional notes for two recipes). Drizzle icing over slightly cooled biscuits. Additional Notes: *Use less milk to hand-form biscuits; use more milk for drop biscuits. Classic Cinnamon Rasin Biscuit Icing/Glaze Recipe: 2 Tablespoons melted butter 1 1/4 cup powdered sugar water Mix together 2 Tablespoons melted butter and 1 1/4 cup powdered sugar. Add water until runny and stir out all lumps with fork. Drizzle icing over slightly cooled biscuits. I set the biscuits on a cooling rack so the excess icing will drip off. Soft and Cinnamon-y Topping for Cinnamon Raisin Biscuits: 3 Tablespoons softened butter 1 teaspoon ground cinnamon 1 3/4 cups powdered sugar 2-3 Tablespoons milk Mix together 3 Tablespoons softened butter and 1 teaspoon ground cinnamon. Add 1 3/4 cups powdered sugar and stir. Add about 2-3 Tablespoons of milk and beat with electric mixer on HI for a minute or until light and fluffy. Spread over slightly cooled biscuits.


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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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