Servings: 12
Ingredients:
1 1/3 cups whole wheat flour
1 cup all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
3/4 cup butter
1 cup honey
2/3 cup plain yogurt
2 eggs
1 1/2 teaspoons vanilla
1 1/3 cups finely shredded carrots
Cream Cheese Frosting:
1 package (3 ounces) cream cheese
1/4 cup butter
1 teaspoon vanilla
2 cups powdered sugar
Cooking Directions:
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. 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.