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Whole Wheat Carrot Breakfast Cake

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Ingredients
  All purpose flour 1 Cup (16 tbs)
  Whole wheat flour 1⁄2 Cup (8 tbs)
  Quick cooking rolled oats 1⁄2 Cup (8 tbs)
  Firmly packed brown sugar 1⁄3 Cup (5.33 tbs)
  Baking soda 2 Teaspoon
  Savory seasonings 1 Teaspoon (Bake Blend)
  Soured milk 3⁄4 Cup (12 tbs)
  Vegetable oil 2 Tablespoon
  Eggs 2 Large
  Carrots 1 Cup (16 tbs), grated (2 Medium)
  Walnuts 1⁄2 Cup (8 tbs), chopped
  Granulated sugar 1 Tablespoon
Directions

Preheat oven to 350°.
Combine first six dry ingredients in large mixing bowl; stir until well mixed.
Make a well in center.
Add soured milk, oil and eggs.
Stir just until moistened.
Gently fold in carrot and walnuts.
Spoon into lightly-greased 9-inch round cake pan.
Combine sugar and bake blend; sprinkle over top.
Bake 30 to 35 minutes or until a wooden pick inserted in center comes out clean.
Cool on cooling rack.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Breakfast
Method: 
Baked
Dish: 
Cake
Restriction: 
Vegetarian
Ingredient: 
Carrot
Interest: 
Healthy
Cook Time: 
35 Minutes

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