Carrot Cake

Servings: 12


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

Wisconsin Cream Cheese Frosting:
1 package (3 ounces) Wisconsin 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 then 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.

User Rating
Sign in to rate / review recipe
My Recipe Box
Sign in or register to add this to your recipe box or to view your recipe box.


Did you try this recipe?  Please sign in and provide a review.