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Carrot-Whole Wheat Coffee Cake

American.Gourmet's picture
  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

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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2922 Calories from Fat 1081

% Daily Value*

Total Fat 121 g185.4%

Saturated Fat 53.4 g267.2%

Trans Fat 0 g

Cholesterol 613.6 mg204.5%

Sodium 2384.4 mg99.4%

Total Carbohydrates 412 g137.5%

Dietary Fiber 30.3 g121.3%

Sugars 200.2 g

Protein 69 g137.7%

Vitamin A 558.4% Vitamin C 50.9%

Calcium 95.5% Iron 78.3%

*Based on a 2000 Calorie diet

Carrot-Whole Wheat Coffee Cake Recipe