Carrot Cake
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
12
ingredients
- 315.37 ml whole wheat flour
- 236.59 ml all-purpose flour
- 9.85 ml baking soda
- 7.39 ml ground cinnamon
- 1.23 ml salt
- 177.44 ml butter
- 236.59 ml honey
- 157.80 ml plain yogurt
- 2 eggs
- 7.39 ml vanilla
- 315.37 ml finely shredded carrots
-
Cream Cheese Frosting
- 85.04 g package cream cheese
- 59.14 ml butter
- 4.92 ml vanilla
- 473.18 ml powdered sugar
directions
- In a mixing bowl, combine the whole wheat flour, all-purpose flour, baking soda, cinnamon, and salt, set aside.
- In a large mixing bowl, beat 3/4 cut butter with an electric mixer on high speed for 30 seconds.
- Gradually beat in honey then beat in yogurt, eggs, and 1 1/2 teaspoons vanilla.
- Beat in carrots.
- Add flour mixture beating on medium speed for 2 minutes.
- Spread in a greased and floured 13x9x2 inch baking dish.
- Bake at 350 degrees for about 35 minutes or until done.
- Cool on wire rack.
- Make Cream Cheese Frosting and spread over top of cake.
- Store, covered, in the refrigerator.
-
Cream Cheese Frosting:
- In small mixing bowl combine cream cheese, butter, and vanilla.
- Beat with an electric mixer on low speed until fluffy.
- Gradually beat in powdered sugar.
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RECIPE SUBMITTED BY
Charlotte J
United States