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.
Our recipes 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.