Whole Wheat Carrot Cake

Recipe by: Victoria Blashford-Snell, Brigitte Hafner | from The Illustrated Kitchen Bible

Cookstr

Course: Dessert

Total Time: Under 1 Hour

Skill Level: Moderate

Cost: Moderate

Photo by:

This delicious, fiber-rich cake has a healthful profile.

Yield: Makes 8 slices

INGREDIENTS

2 cups whole wheat pastry flour
2 tsp baking powder
2 tsp ground allspice
1 tsp ground ginger
½ tsp salt
1 cup packed light brown sugar
1 cup butter, at room temperature
6 large eggs, beaten
Grated zest of 2 oranges
1 tsp pure vanilla extract
6 small carrots, peeled and coarsely grated (2 cups)
1 cup raisins or golden raisins
8 oz (225g) cream cheese
1 cup confectioner's sugar
¼ cup fresh orange juice

Special equipment:

Two 8 in (20cm) round cake pans

Directions

1. Preheat the oven to 350°F (175°C). Butter two 8in (20cm) round cake pans, and line the bottoms with parchment paper. Whisk the flour, baking powder, allspice, ginger, and salt in a large bowl, then stir in the sugar. Add the butter, eggs, vanilla, and half the zest. Beat with an electric mixer set on high speed about 2 minutes or until the mixture is smooth. Stir in the carrots and raisins.

2. Spread the batter in the pans. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool for 10 minutes. Invert, peel off the paper, turn right-side up, and cool completely.

3. Meanwhile, make the frosting. Beat the cream cheese, remaining orange zest, and confectioner's sugar. Add enough orange juice to make a spreadable frosting. Spread ½ cup of the frosting over 1 cake layer, top with the other layer, and frost with the remainder.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Calories 692kcal (35%)

Calcium 178mg (18%)

Vitamin C 6mg (10%)

Vitamin A 581mcg RAE (19%)

Potassium 502mg

Magnesium 63mg

Protein 12g

Sugar 55g

Fiber 5g

Total Carbohydrate 84g