"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Whole Wheat Carrot Cake Recipe

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This recipe for Whole Wheat Carrot Cake, by , is from DARRINGTON DISHES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Darrington
Added: Wednesday, October 24, 2007


1 cup sugar
1 teaspoon baking soda
1 cup packed brown sugar
1 teaspoon baking powder
1 cup vegetable oil
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon allspice
4 eggs
1 teaspoon cinnamon
1 1/2 cups whole wheat flour
3 cups finely shredded carrots
1/2 cup all-purpose flour
1 cup chopped walnuts

Heat oven to 350. Grease a 13x9x2-inch pan. Stir sugars, oil, vanilla and eggs in a large bowl until blended, about 30 seconds; beat 1 minute. Stir in flours, soda, baking powder, salt, allspice and cinnamon until blended. Stir in carrots and walnuts. Pour into pan. Bake about 40-45 minutes. Cool 10 minutes; remove from pan. Cool completely.

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