"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
This recipe for Whole Wheat Carrot Cake, by Lory Horn, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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
Preheat oven to 350º. 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.
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