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. cooking oil; 1 c. granulated sugar; 1 c. packed brown sugar; 1 tsp. vanilla; 4 eggs; 2 c. whole wheat flour; 1/2 c. nonfat dry milk powder; 1 tsp. baking soda; 1 tsp. baking powder; 1 tsp. salt; 2 tsp. cinnamon; 3 c. shredded carrots; 1 c. chopped walnuts; powdered sugar

Servings: persons

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

1
Blend the cooking oil, granulated sugar and brown sugar until mixed.
2
Add vanilla; beat in eggs, one at a time.
3
Stir together the flour, milk powder, baking soda, baking powder, salt and cinnamon.
4
Add to egg mixture until well blended.
5
By hand, stir in carrots and walnuts.
6
Bake at 350u00b0 for 50 to 60 minutes in a 10-inch tube pan or 12-cup fluted tube pan.
7
Invert on plate, sprinkle powdered sugar on top.

2037

kcal

Calories

112

Fat

237

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 14 ingredients. The key ingredients include: 1 c. cooking oil, 1 c. granulated sugar, 1 c. packed brown sugar, 1 tsp. vanilla, 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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