Whole Wheat Carrot Cake Recipe

Name: Whole Wheat Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. oil; 1 c. brown sugar; 4 eggs; 1/3 c. dry milk powder; 1 tsp. baking powder; 2 tsp. cinnamon; 1 c. chopped walnuts; 1 c. sugar; 1 tsp. vanilla; 2 c. whole wheat flour; 1 tsp. soda; 1 tsp. salt; 3 c. finely shredded carrots

Servings: persons

1 c. oil
1 c. brown sugar
4 eggs
1/3 c. dry milk powder
1 tsp. baking powder
2 tsp. cinnamon
1 c. chopped walnuts
1 c. sugar
1 tsp. vanilla
2 c. whole wheat flour
1 tsp. soda
1 tsp. salt
3 c. finely shredded carrots

1
In large mixing bowl blend oil and sugars until mixed.
2
Add vanilla and beat in eggs, one at a time.
3
In another bowl blend dry ingredients.
4
Add to egg mixture until well blended.
5
By hand, stir in carrots and walnuts.
6
pour into greased and floured tube or Bundt pan.
7
Bake at 350u00b0 for 50 to 60 minutes.
8
Cool in pan; invert on serving plate and sprinkle with powdered sugar.
9
Could use glaze or cream cheese icing.

2031

kcal

Calories

112

Fat

236

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 c. oil, 1 c. brown sugar, 4 eggs, 1/3 c. dry milk powder, and more.

Yes, Whole Wheat Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Whole Wheat Carrot Cake

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