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    You are in: Home / Recipes / Carrot Cake Recipe
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    Carrot Cake

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Charlotte J's Note:

    This healthier cake is made with whole wheat flour, honey and no sugar in the cake batter.

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    Ingredients:

    Servings:

    Units: US | Metric

    Cream Cheese Frosting

    Directions:

    1. 1
      In a mixing bowl, combine the whole wheat flour, all-purpose flour, baking soda, cinnamon, and salt, set aside.
    2. 2
      In a large mixing bowl, beat 3/4 cut butter with an electric mixer on high speed for 30 seconds.
    3. 3
      Gradually beat in honey then beat in yogurt, eggs, and 1 1/2 teaspoons vanilla.
    4. 4
      Beat in carrots.
    5. 5
      Add flour mixture beating on medium speed for 2 minutes.
    6. 6
      Spread in a greased and floured 13x9x2 inch baking dish.
    7. 7
      Bake at 350 degrees for about 35 minutes or until done.
    8. 8
      Cool on wire rack.
    9. 9
      Make Cream Cheese Frosting and spread over top of cake.
    10. 10
      Store, covered, in the refrigerator.
    11. 11
      Cream Cheese Frosting:
    12. 12
      In small mixing bowl combine cream cheese, butter, and vanilla.
    13. 13
      Beat with an electric mixer on low speed until fluffy.
    14. 14
      Gradually beat in powdered sugar.

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    Nutritional Facts for Carrot Cake

    Serving Size: 1 (136 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 435.9
     
    Calories from Fat 175
    40%
    Total Fat 19.5 g
    30%
    Saturated Fat 11.8 g
    59%
    Cholesterol 85.4 mg
    28%
    Sodium 416.8 mg
    17%
    Total Carbohydrate 63.2 g
    21%
    Dietary Fiber 2.4 g
    9%
    Sugars 44.2 g
    177%
    Protein 5.3 g
    10%

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