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Whole Wheat Carrot Cake Recipe

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This recipe for Whole Wheat Carrot Cake, by , is from Rosemary's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 C whole wheat flour
1 T toasted wheat germ
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 1/4 C honey
1/2 C olio or butter, melted
1 tsp. molasses
1 tsp. vanilla
4 eggs
3 C finely shredded carrots
1 C chopped pecans

Cream Cheese Frosting
8 oz cream cheese
1/2 C margarine or butter
2 C sifted powdered sugar
1 tsp. vanilla
1/2 tsp. molasses or honey
1/4 C chopped pecans

Directions:
Directions:
Grease and flour 2- 8 or 9" round cake pans.
Combine flour, wheat germ, baking powder, soda, salt, and cinnamon.
Add honey, margarine, molasses, and vanilla.
Beat with electric mixer on low speed until combined. Add eggs one at a time, beating well after each addition.
Stir in carrots and pecans. Pour into prepared pans.
Bake in 350 oven 30-35 minutes or until toothpick clean
Cool on wire rack 10 minutes
Remove cake from pan. Cool completely before frosting.

Cream Cheese Frosting
Beat cream cheese and margarine or butter on high until light and fluffy.
Beat in 2 C sifted powdered sugar, vanilla, molasses or honey.
Stir in chopped pecans.
If necessary, chill until spreading

 

 

 

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