Sunday, January 15, 2012

Whole Wheat Carrot Cake

I created this recipe changing around a couple of recipes I found on various websites. It turned out so well, I hope you enjoy, too! Also, enjoy the Maple Cream Frosting recipe at the bottom.


3 cups whole wheat flour
1 tsp. baking powder
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. salt
1 1/4 cup sugar
1/2 cup apple sauce
1/2 cup oil
3 eggs
1 tsp. vanilla extract
2 cups shredded carrots
1 cup crushed pineapple, drained
1/4 to 1 cup flaked coconut (based on preference and availability)
1 cup shredded nuts of choice (optional)

Combine sugar, apple sauce, oil, eggs, vanilla, carrots, and pineapple in mixer. Add all dry ingredients. Mix on a low setting about 2 minutes. Pour batter into 2 9-inch, greased cake rounds. Bake at 350 for 27-30 minutes. If using a 9 1/2 x 13 pan, add 3-5 more minutes. Insert knife to check doneness--when the knife come out clean, the cake is done. Eat plain warm or let cool and frost. See maple cream frosting below.

Maple Cream Frosting

8 oz package reduced fat cream cheese, softened (just leave it on the counter while you are making the cake)
1/4 cup maple syrup
1 cup powdered sugar (add more if you want a stiff frosting, this is more like a thick glaze)

Beat cream cheese and maple syrup until smooth. Add powdered sugar slowly. Beat until smooth. Add more powdered sugar if you desire. Frost your cake!

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