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Ingredients
| whole wheat flour: 1 1/3 cups |
| all-purpose flour (unsifted): 1 cup |
| baking soda: 2 tsp |
| ground cinnamon: 1 1/2 tsp |
| salt: 1/4 tsp |
| salted butter: 3/4 cup |
| honey: 1 cup |
| whole plain yogurt: 2/3 cup |
| eggs: 2 |
| vanilla extract: 1 1/2 tsp |
| carrots (grated): 1 1/3 cups (finely shredded) |
| cream cheese: 1 3oz package |
| salted butter: 1/4 cup |
| vanilla extract: 1 tsp |
| powdered sugar (unsifted): 2 cups |
Carrot Cake
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
35 min -
Servings
12 serving(s)
Tags
- In a mixing bowl, combine the whole wheat flour, all-purpose flour, baking soda, cinnamon, and salt, set aside.
- In a large mixing bowl, beat 3/4 cut butter with an electric mixer on high speed for 30 seconds.
- Gradually beat in honey then beat in yogurt, eggs, and 1 1/2 teaspoons vanilla.
- Beat in carrots.
- Add flour mixture beating on medium speed for 2 minutes.
- Spread in a greased and floured 13x9x2 inch baking dish.
- Bake at 350 degrees for about 35 minutes or until done.
- Cool on wire rack.
- Make Cream Cheese Frosting and spread over top of cake.
- Store, covered, in the refrigerator.
- Cream Cheese Frosting:
- In small mixing bowl combine cream cheese, butter, and vanilla.
- Beat with an electric mixer on low speed until fluffy.
- Gradually beat in powdered sugar.