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White Whole Wheat Carrot Cake
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| This dessert will leave everyone begging for more! |
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Step-by-Step Instructions |
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Preheat oven to 350°F. Grease the bottom of a 13 x 9 x 2-inch baking pan.
In a large bowl, whisk together oil, sugar, eggs, water, dry milk powder, carrots, pineapple with juice, and raisins. |
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Stir together whole wheat flour, cinnamon, baking soda, salt, and walnuts. Add to carrot mixture; mix until combined.
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Spread batter into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.
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To serve, cut cake and divide slices among serving plates. Top each slice with dollop of whipped topping.
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Prep Time: 30 Minutes |
Total Time: 13-15 Minutes |
Servings: 36 rolls |
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½ c. vegetable oil
¾ c. granulated sugar
2 lg. eggs, beaten
½ c. water
2/3 c. nonfat dry milk powder
2 c. shredded carrots
1 can (8 oz.) crushed pineapple, undrained, (no sugar added)
½ c. raisins
2 ¼ c. white whole wheat flour
1½ tsp. ground cinnamon
1 tsp. baking soda
½ tsp. salt
½ c. chopped English walnuts, optional
Whipped topping, for garnish |
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