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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.
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