white whole wheat carrot cake recipes ingredients
1. Preheat oven to 350°F. Grease the bottom of a 13 x 9 x 2-inch baking pan.
2. In a large bowl, whisk together oil, sugar, eggs, water, dry milk powder,
carrots, pineapple with juice, and raisins.
3. Stir together whole wheat flour, cinnamon, baking soda, salt, and walnuts.
Add to carrot mixture; mix until combined.
4. Spread batter into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.
5. To serve, cut cake and divide slices among serving plates. Top each
slice with dollop of whipped topping.
Yield: 12 servings
EACH SERVING About 317 calories, 7 g protein, 44 g carbohydrate, 4
g dietary fiber, 14 g total fat (2 g saturated fat), 30 mg cholesterol, 15
mcg folate, 1 mg iron, 316 mg sodium
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
