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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

For 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.

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.

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