Ingredients
-
2
-
1
-
1 1/2
-
1
-
2
-
3/4
-
3/4
-
4
-
2
-
1
-
-
-
-
-
Directions
The Fantabulous Whole Wheat Carrot Cake, This cake is pretty amazing. It’s made without refined flour or sugar, but the taste and texture are sublime: it’s not heavy at all. Besides that, there are plenty of carrots, nuts, and pineapple mixed in. Carrot cake is one of my favorites, and it’s even better when I can actually feel good about eating it! :- Frost with a cream cheese frosting spreading apricot preserves between the two layers is good too. Prep time does not include grating carrots.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Combine Dry Ingredients. |
|
2
Done
|
Add Oil, Honey, and Eggs; Mix Well. |
|
3
Done
|
Stir in Remaining 3 Ingredients. |
|
4
Done
|
Bake in Two Greased 9-Inch Cake Layer Pans For 35-40 Minutes at 350 Degrees. |
|
5
Done
|
Cool in Pans Several Minutes, Then Remove from Pans and Cool Completely on Wire Rack. |
|
6
Done
|
You Can Also Bake This in a 9x13 Pan as a Sheet Cake -- Just as Good, and Easier Than Frosting a Layer Cake! |
