Carrot Cake


Carrot CakeIngredients

  • 1 ½ cups whole wheat flour
  • 1 ½ cups unbleached flour
  • 2 tsps baking powder
  • 1/2 tsp. baking soda
  • 1 ½ tsps ground cinnamon
  •  ½ tsps ground allspice
  • 1 cup vegetable oil
  • ¾ cup egg substitute
  • ¾ cup honey, warmed
  • 2 tsps vanilla extract
  • 2 cups shredded carrots
  • 1 cup raisins or dried cranberries


  • 8 oz. Neufchatel cheese, softened
  • 1/3 cup honey, warmed
  • 1 tsp. vanilla extract


  1. Preheat oven to 350° F.
  2. In a large bowl, mix whole wheat and unbleached flours, baking powder, baking soda, cinnamon and allspice until well blended.
  3. In a medium bowl beat the oil, egg substitute, honey and 2 teaspoons vanilla until blended.  Stir in the carrots, raisins, and pecans.
  4. Stir liquid ingredients into flour mixtures, 1 cup at a time, stirring after each addition.  Spray 13x9x2 inch pan with nonstick cooking spray.  Pour batter into prepared pan.
  5. Bake 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.  Let cool in pan on a wire rack.
  6. To Make Frosting:  In a medium bowl, combine Neufchatel cheese, honey and t teaspoon vanilla.  Beat until the mixture is smooth and creamy.  Frost the cooled cake.
This recipe can be part of a well balanced food plan. Any alterations made during preparation are at the discretion of the chef and are not included in the nutritional analysis provided, nor supported by the BestHealth team.