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Carrot-Whole Wheat Coffee Cake

American.Gourmet's picture
Ingredients
  All purpose flour 1 Cup (16 tbs)
  Whole wheat flour 1 Cup (16 tbs)
  Plain yogurt 1 Cup (16 tbs)
  Sugar 2⁄3 Cup (10.67 tbs)
  Butter/Margarine 1⁄3 Cup (5.33 tbs), softened
  Baking powder 1 Teaspoon
  Baking soda 1 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Eggs 2
  Shredded carrots 1 Cup (16 tbs), about 1 1/2 medium
  Chopped nuts 1⁄2 Cup (8 tbs)
  Sugar 3 Tablespoon
  Finely shredded orange peel 1 Tablespoon
Directions

Heat oven to 350°.
Beat all-purpose flour, whole wheat flour, vogurt, 2/3 cup sugar, the margarine, baking powder, baking soda, ginger and eggs in large bowl on low speed, scraping bowl frequently, 30 seconds.
Beat on medium speed, scraping bowl occasionally, 2 minutes.
Stir in carrots and nuts.
Spread batter in greased square pan, 9x9x2 inches.
Mix 3 tablespoons sugar and the orange peel; sprinkle over batter.
Bake until wooden pick inserted in center comes out clean, 35 to 40 minutes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Dish: 
Cake
Interest: 
Party

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