Carrot Cake

Carrot Cake

prep time

minutes
cook time

minute
servings
12

Ingredients

















Cooking Instructions

1

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. Beat in yogurt, eggs, and 1 1/2 teaspoons vanilla. Beat in carrots. Add flour mixture; beat on medium speed for 2 minutes. Spread in a greased and floured 13x9x2-inch baking dish. Bake at 350°F for about 35 minutes or until done. Cool on wire rack. Make cream cheese frosting. Spread over top of cake then store, covered, in the refrigerator.


For cream cheese frosting:


1

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.


Ingredients

















Cooking Instructions

1

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. Beat in yogurt, eggs, and 1 1/2 teaspoons vanilla. Beat in carrots. Add flour mixture; beat on medium speed for 2 minutes. Spread in a greased and floured 13x9x2-inch baking dish. Bake at 350°F for about 35 minutes or until done. Cool on wire rack. Make cream cheese frosting. Spread over top of cake then store, covered, in the refrigerator.


For cream cheese frosting:


1

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.


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