| Whole Wheat Carrot Cake
4 cups of carrots
1/2 cup of lemon juice
1 1/2 cup of melted butter
4 cups of whole wheat flour
3 teaspoons of baking powder
1/2 teaspoon of soda
4 eggs
1 teaspoon of salt
1 3/4 cup of brown sugar
1 tablespoon of vanilla
1 teaspoon of lemon extract
3/4 cup of water
1 cup of chopped walnuts
Grate carrots finely (use food processor grater, then the blade). Add lemon juice and let stand. Beat together the butter and brown sugar; add the eggs and beat until light. Add vanilla and almond. Combine flour, salt, baking powder and soda. Add to butter-egg-sugar mixture alternately with the carrots. Lastly add the water and chopped walnuts. Bake in 9"x13" sheet cake pan at 350ºF. for 25 minutes. Top with lemon glaze: 2 cups powdered sugar, 2 teaspoons lemon juice and zest, 4 tablespoons cream. Bestsellers in Cooking, Food & Wine Back to Carrot Cake Recipes |
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