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Whole Wheat Carrot Cake

fast.cook's picture
I love this Whole-wheat Carrot Cake recipe. This Whole-wheat Carrot Cake is the recipe I have been using for carrot cake for many years. Njoy eating!
  Shredded carrots 480 Milliliter (2 Cups)
  Coconut 240 Milliliter (1 Cup)
  Chopped nuts 240 Milliliter (1 Cup)
  Canned crushed pineapple 8 1⁄4 Ounce (248 Gram Undrained)
  Oil 240 Milliliter (1 Cup)
  Raisins 120 Milliliter (1/2 Cup)
  Eggs 3 , beaten
  Sugar 480 Milliliter (2 Cups)
  Vanilla 2 Teaspoon
  Whole wheat flour 480 Milliliter (2 Cups)
  Soda 2 Teaspoon
  Salt 1 Teaspoon
  Cinnamon 2 Teaspoon
  Skim milk 45 Milliliter (3 Tablespoon)
  Cream cheese 3 Ounce, softened (Package)
  Softened butter 60 Milliliter (1/4 Cup)
  Powdered sugar 960 Milliliter (4 Cups)
  Nuts 60 Milliliter, finley chopped (1/4 Cup)

Preheat oven to 350°F (180°C).
Mix carrots, coconut, nuts, pineapple, oil and raisins.
Mix together eggs, sugar and vanilla.
Add to first mixture.
In separate bowl, mix flour, soda, salt and cinnamon.
Add to first mixture and beat well.
Bake in greased and floured 9x13-inch pan for 1 hour.
Frost with Cream Cheese Frosting or leave unfrosted.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 459 Calories from Fat 173

% Daily Value*

Total Fat 19 g29.9%

Saturated Fat 6.1 g30.4%

Trans Fat 0 g

Cholesterol 28.6 mg9.5%

Sodium 222.1 mg9.3%

Total Carbohydrates 69 g23%

Dietary Fiber 4.2 g16.9%

Sugars 52.3 g

Protein 6 g11.5%

Vitamin A 55.7% Vitamin C 2.2%

Calcium 3.9% Iron 6%

*Based on a 2000 Calorie diet

Whole Wheat Carrot Cake Recipe