This is, by far, the best carrot cake I've ever had. DH and I find it plenty sweet without the icing, but I included the icing in the recipe.
Whole Wheat Carrot Cake
Recipe from King Arthur’s Whole Grain Baking cookbook. Thanks Nates on OHO for sharing!
· 2 nine inch round cake pans or one 9x13 inch baking pan
· 4 large eggs
· 1 ½ cup vegetable oil
· 2 teaspoons vanilla
· 1 ½ cups white sugar
· ½ cup packed brown sugar
· 2 cups whole wheat flour
· 2 teaspoons baking soda
· 1 ½ teaspoons baking powder
· 1 ½ teaspoons salt
· 1 tablespoon cinnamon
· ½ teaspoon nutmeg
· 2 ½ cups finely grated carrots
· 1 cup chopped pecans or walnuts
· 1 cup shredded or flaked coconut sweetened or not (optional)
· 1 8 ounce can crushed pineapple, drained
Grease and flour your pans. Preheat over to 350*F.
Beat eggs with an electric mixer and add oil while it is running. Add vanilla then sprinkle in the sugars. You will have a thick, foamy mixture.
Wisk flour, baking soda, baking powder and spices together in a bowl. Add the dry ingredients to the wet ones. Mix to make a smooth batter. Add carrots and nuts then the coconut and pineapple. Pour into pan(s).
Bake for 35-40 minutes for 2 nine inch rounds or 45-50 minutes for a sheet cake (9x13 pan). Bake until tester inserted into the center comes out clean. Because it’s whole wheat it won’t “spring” when you press down, so don’t test doneness this way. Cool completely.
Frosting: Mix a box of powdered sugar, a stick of butter, a block of cream cheese, some vanilla, and a tiny bit of milk. Or use store bought cream cheese frosting.