Whole Wheat Carrot Cake
Whole Wheat Carrot Cake is an impressive dinner. Made with 1 c. cooking oil, 1 c. white sugar, 1 c. brown sugar, packed, 1 tsp. vanilla and 4 eggs, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
In a large bowl, blend oil and sugars until mixed well.
Add vanilla; beat in eggs, one at a time, beating well after each addition. In another bowl, stir together flour, milk powder, soda, baking powder, salt and cinnamon.
Add to egg mixture until well blended.
By hand, stir in carrots and walnuts.
Pour batter into a greased and floured (lightly) ring microwave pan.
Microwave on Roast 4 minutes or until done.
Bake in convection oven 20 minutes at 325°.
Bake in regular oven at 350° for 50 to 60 minutes.
If baking in regular oven be sure to use proper pan.
Try this recipe as cupcakes, muffins or quick bread.
Frost with powdered sugar or cream cheese frosting or just plain.
🍷 Perfect Pairings
Complete your meal with these
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