Cutie Carrot Cake
Carrot cake with a twist! Whole wheat flour and cuties instead of pineapples make this carrot cake a little more unique.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
white meat free
contains gluten
contains red meat
shellfish free
contains dairy
contains eggs
contains honey
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 4 large eggs
- dry ingredients
- 1 1/2 cups whole wheat flour
- 1 cup white flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt i use sea salt
- 2 teaspoons nutmeg i like to grind my own and use one nut but pre ground is ok
- 1/2 cup brown sugar packed
- wet ingredients
- 1 pound salted butter softened
- 3/4 cup honey i use raw
- 1 teaspoon vanilla extract non artificial
- 1 1/2 cups cuties and or mandarin oranges if using canned mandarin pour off juice. i zest the skin of 2 cuties but think orange zest would be fine too. i then chop all the oranges into small bits after skinning that is.
- 2 cups carrots finely shred 3 or 4 large carrots
- optional ingredients
- 1/2 cup walnuts or pecans chopped or broken
- cream cheese frosting
- 1 pound salted butter softened
- 1 8 oz cream cheese softened
- 2 cups granulated sugar i hate the taste of powdered sugar :x
- 1 tsp vanilla extract non artificial
- Carbohydrate 99.045181295516 g
- Cholesterol 382.547047166667 mg
- Fat 107.757484702682 g
- Fiber 4.04611607936049 g
- Protein 11.610813635662 g
- Saturated Fat 61.197674209366 g
- Serving Size 1 1 Serving (346g)
- Sodium 1527.42434473466 mg
- Sugar 94.9990652161555 g
- Trans Fat 9.36339047112399 g
- Calories 1373 calories
I'm so excited to share this recipe for Cutie Carrot Cake with you today! It's a delicious and unique twist on the classic carrot cake, made with whole wheat flour and cuties instead of pineapple.
I love carrot cake, but I wanted to make a version that was a little healthier and more unique. I decided to use whole wheat flour instead of all-purpose flour, which gives the cake a more nutty flavor and a bit more fiber. I also used cuties instead of pineapple, which gives the cake a sweeter and more citrusy flavor. The result is a moist and flavorful carrot cake that's perfect for any occasion.
So if you're looking for a delicious and unique carrot cake recipe, give this one a try! I promise you won't be disappointed.
Step-by-step
- Shred you carrots
- Turn your oven to 350*
- Cream your butter and brown sugar
- Measure the remaining 7 dry ingredients into a separate bowl and whisk to blend well and set aside.
- Add honey to your butter mixture continue to cream a bit longer
- Lower your speed and blend in your 4 eggs
- Add vanilla extract
- Add cuties plus zest (and/or mandarine oranges)
- Add the dry mixture to the wet on a low mix speed, adding a half cup at a time until all in.
- Scrape your bowl several times making sure to lossen any ingredients from the bottom.
- Mix well but don't beat it up!
- Gently fold in your carrots by half cup at a time.
- Add nuts if you are going to be using them.
- Bake - I bake this in a rubberized bunt pan at 350 for around 40 min. Be sure to check for doneness at 30 min using a wooden toothpick in the center. If it comes out clean it's done.
- Cool in pan for 10 min before turning it out onto wire and then to plate.
- You can also make cup cakes filling your paper lined muffin pan 3/4 of the way full. Bake for 15 min or so.
- I ice with cream cheese frosting while it's still slightly warm so it drizzles a little.
