Save To Recipe Box
Type the code shown
1 1/3 cups whole wheat flour1 cup all-purpose flour2 teaspoons baking soda1 1/2 teaspoons ground cinnamon1/4 teaspoon salt3/4 cup butter1 cup honey2/3 cup plain yogurt2 eggs1 1/2 teaspoons vanilla1 1/3 cups finely shredded carrotsFor Cream Cheese Frosting:1 package (3 ounces) Wisconsin cream cheese1/4 cup butter1 teaspoon vanilla 2 cups powdered sugar
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: 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.
For 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.
Peach, Brie and Dark Chocolate S'mores
Brie with Crispy Apple Fritters, Salted Caramel and Apple Butter
Choose which newsletter(s) you would like to subscribe to in the form below.
All Things Cheese