"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

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.

Contributor:  
Contributor:  
Susan Darrington
Added: Wednesday, October 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
8

 

 

 

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