Name: Whole Wheat Carrot Cake with Cream Cheese Frosting
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 15 serving(s)
Ingredients: 1 cup vegetable oil; 1 cup sugar; 1 cup firmly packed dark brown sugar; 4 eggs; 1 cup all-purpose flour; 1 cup whole wheat flour; 2 teaspoons cinnamon; 2 teaspoons baking soda; 1/4 teaspoon salt; 2 cups grated carrots; 1 (8 ounce) can crushed pineapple, drained,2 tblsps juice reserved; 3/4 cup chopped walnuts; cream cheese frosting (recipe is in my cookbook)

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Recipe by evelynathens

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Whole Wheat Carrot Cake with Cream Cheese Frosting created by Elodie

I love carrot cake with cream cheese frosting. I make several different kinds. This one incorporates whole wheat flour.

Ready In:: 1hr
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Nutrition Information

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ingredients

1 cup vegetable oil
1 cup sugar
1 cup firmly packed dark brown sugar
4 eggs
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons cinnamon
2 teaspoons baking soda
¹⁄₄ teaspoon salt
2 cups grated carrots
1 (8 ounce) can crushed pineapple, drained,2 tblsps juice reserved
³⁄₄ cup chopped walnuts
cream cheese frosting (recipe is in my cookbook)

directions

Preheat oven to 350 degrees F.
Butter 13 x 9 inch pyrex baking dish.
Combine oil, sugars and eggs in mixing bowl.
Sift together flours, cinnamon, soda and salt.
Mix into liquid ingredients.
Stir in carrots, pineapple with reserved juice and walnuts.
Bake about 45 minutes or until tester comes out clean.
Cool.
Ice with Cream Cheese Frosting.

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RECIPE MADE WITH LOVE BY

@evelynathens

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@evelynathens

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"I love carrot cake with cream cheese frosting. I make several different kinds. This one incorporates whole wheat flour."

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review by SloppyJoe

12/14/2011

This was delicious. We also appreciate the addition of whole wheat.
review by MrsHudson

5/23/2009

What a fantastic carrot cake recipe! I love it! I doubled the recipe (make sure you use 4 TBS of pineapple juice instead of 2. The converter doesn't make the change for you.) and made a huge batch of muffins. I wanted to make the cream cheese frosting but it doesn't say which cookbook it's in- evelyn/athens has several. So I just did a regular search and came up with a great one. These are so yummy!
review by Scrivener1

6/20/2008

I found a darn similar recipe in a Junior League cookbook. It is the most amazing carrot cake that you will EVER eat. My recipe calls for 1 1/4 c. vegetable oil, 1 c. less 2 T. whole wheat flour, 2 tsp. baking powder (in addition to the soda), 3 c. packed, finely shredded raw carrots, and 1/2 c. chopped nuts. My lemon cream cheese frosting is substanially different. Seriously, this cake is twice as good if you let it rest one day.
review by Granny Chef

10/5/2006

This cake I thought was great the first night, but wait till you eat a piece the next day it even gets more moist and yummy. I'm taking some to a party my daughter is having tonight and I almost hate to part with any of it. I will be making this cake again soon.
photo by Elodie

9/30/2006