"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Whole Wheat Carrot Cake Recipe

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

Contributor:  
Contributor:  
Lory Horn
Added: Tuesday, September 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 eggs
2 c. sugar
1 1/2 c. Canola oil
2 c. whole wheat flour
2 tsp. cinnamon
1 tsp. salt
4 c. grated carrots
1/4 tsp. nutmeg
2 tsp. bk. powder
1 1/2 c. chopped walnuts
Frosting:
1/2 c. butter
1 c. powdered sugar
8 ozs. cream cheese
1 tsp. vanilla

Directions:
Directions:
Preheat oven to 350. Combine eggs and sugar, blend well. Add oil and blend again. Add all spices - blend. Add flour, then carrots, then nuts. Bake for 40 minutes in greased and floured cake pan. Cool cake completely before frosting. Combine frosting ingredients and blend. Spread over cooled cake - serve. Refrigerate any left over cake.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
2 hours

 

 

 

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