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Gretchen’s Cookbook - Carrot Cake recipe
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Carrot Cake


Recipe photo
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Ingredients:
1 1/2 c. whole wheat flour 1 1/2 c. unbleached white flour 2 tsp. baking powder 1/2 tsp. baking soda 1 1/2 tsp. ground cinnamon 1/4 tsp. ground mace 1/4 tsp. ground allspice 1 c. canola oil 2 eggs 3/4 c. honey, warmed 2 c. finely shredded carrots 1 c. raisins 1/2 c. chopped pecans (optional) 1 tsp. vanilla extract Frosting: 8 oz. cream cheese or Neufchatel cheese, softened (1 brick) 1/3 c. honey, warmed up 1 tsp. vanilla extract
Directions:
Perfect for Easter, a cake you can feel good about! No refined sugar, whole wheat flour, vegetables...my nutrition-conscientious sister-in-law was delighted to have a healthier choice on the Easter dessert table. And my nephew (18 mo.) said, "Cake! Mm. Mm! Cake!" Cake: Preheat oven to 350°F. Sift together the flours, baking powder, soda, cinnamon, mace and allspice in a large bowl. In a medium bowl, beat the oil, eggs, and honey until blended. Stir in the carrots, raisins, nuts (if desired) and vanilla. Stir liquid mix into dry mix, 1 cup at a time, blending well after each addition. Coat a 9 x 13 inch baking dish with nonstick spray. Add batter. Bake at 350°F for 40 - 50 min. or until cake tests done with a toothpick. Cool completely on wire rack before frosting. Frosting: In a medium bowl, cream together the cheese, honey and vanilla until smooth (about 5 minutes). Spread on cooled cake. Enjoy! -Diana
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Contributed on: and modified on Sunday May 16th, 2010
 

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