The Fantabulous Whole Wheat Carrot Cake Recipes

WHOLE WHEAT CARROT CAKE WITH CREAMY ORANGE ICING (LOW FAT)

Steps:

• Preheat oven to 350°F (175 C).
• Lightly butter a 13 x 9-inch baking pan.
• Wash and trim carrots and cut into large pieces.
• Place in a food processor and process until finely chopped, or grate carrots finely, to make 2 cups.
• I grated my carrots.
• Set aside.
• Cut orange into 8 wedges.
• Do not peel.
• Remove white center and seeds.
• Cut wedges into 3 or 4 pieces each and puree in a food processor or blender along with the raisins.
• Combine flours, cinnamon, baking powder, baking soda, nutmeg and salt in a large bowl.
• In another bowl, combine eggs, buttermilk, maple syrup, brown sugar, oil, carrots and orange.
• Stir carrot mixture into dry ingredients until combined.
• Spread batter evenly in pan and bake 25 to 30 minutes, until a cake tester or wooden pick inserted in the center comes out clean.
• Cool cake in pan.
• Prepare icing by working cream cheese and orange juice together with the back of a spoon until combined.
• Stir in enough powdered sugar to obtain a spreadable consistency.
• When cake is cool, spread top with icing.
• Makes 16 servings.
• The One-Day-at-a- Time Low-Fat Cookbook.

WHOLE WHEAT CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F.
• Butter 13 x 9 inch pyrex baking dish.
• Combine oil, sugars and eggs in mixing bowl.
• Sift together flours, cinnamon, soda and salt.
• Mix into liquid ingredients.
• Stir in carrots, pineapple with reserved juice and walnuts.
• Bake about 45 minutes or until tester comes out clean.
• Cool.
• Ice with Cream Cheese Frosting.