frosted carrot cake

[Guest guest]

frosted carrot cake

 

 

Ingredients

 

 

 

3/4 cup(s) all-purpose flour

2/3 cup(s) whole wheat flour

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp table salt

1 large egg(s)

2 medium egg white(s)

3/4 cup(s) honey

1/4 cup(s) vegetable oil

1 tbsp fresh lemon juice

3 cup(s) carrot(s), grated

3 oz light cream cheese, softened

3 tbsp powdered sugar

1/2 tsp vanilla extract

 

 

 

Instructions

 

 

 

Heat oven to 350ºF (175ºC). Lightly coat the bottom of

an 8-inch (20 cm) round cake pan with nonstick cooking

spray. Line with wax paper and lightly coat paper with

spray.

 

 

In a small bowl, combine flours, baking soda, cinnamon

and salt. In a large bowl with an electric mixer, beat

eggs, honey, oil and lemon juice until blended. Stir

flour mixture and carrots into egg mixture just until

well blended.

 

 

Spread batter into a prepared pan and bake until

toothpick inserted in center comes out clean, 30 to 35

minutes. Cool in pan 10 minutes. Turn out of pan and

cool completely.

 

 

Meanwhile, for frosting, beat together cream cheese,

powdered sugar and vanilla in a small bowl. Spread a

thin layer over cooled cake and serve.

 

 

 

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Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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