Whole Wheat Carrot Cake
This delicious, fiber-rich cake has a healthful profile
Prep Time: 15M, plus cooling
Cooking Time: 20M-25M
Serves: makes 8 slices
- 2 cups whole wheat pastry flour
- 2 tsp baking powder
- 2 tsp ground allspice
- 1 tsp ground ginger
- 1/2 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
- 8oz ( 225g) cream cheese
- 1 cup confectioner's sugar
- 1/4 cup fresh orange juice
- 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.
- 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.
- 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 1/2 cup of the frosting over 1 cake layer, top with the other layer, and frost with the remainder.
- two 8in (20cm) round cake pans
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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