You are here

Whole Wheat Carrot Breakfast Cake

admin's picture
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

Rate It

Your rating: None
4.275
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2315 Calories from Fat 778

% Daily Value*

Total Fat 90 g138%

Saturated Fat 16.8 g84.1%

Trans Fat 0 g

Cholesterol 423 mg141%

Sodium 3179.8 mg132.5%

Total Carbohydrates 319 g106.4%

Dietary Fiber 25.6 g102.3%

Sugars 120.4 g

Protein 68 g136.3%

Vitamin A 437.7% Vitamin C 15.5%

Calcium 79.9% Iron 85.9%

*Based on a 2000 Calorie diet

0 Comments

Whole Wheat Carrot Breakfast Cake Recipe