Whole Wheat Carrot Pineapple Cake Recipes

WHOLE WHEAT CARROT PINEAPPLE CAKE

Steps:

• 1. Lightly grease and flour* 13x9x2 inch baking pan. Place all ingredients, excluding nuts/options, in large mixing bowl, mix well with mixer on medium speed until well blended; about 2-3 minutes. Fold in nuts/options. Pour in baking pan and bake for 50 to 60 min. or until toothpick/knife inserted into center comes out clean. Cake will be very moist. Cool completely. Frost with cream cheese frosting below - if desired. For Cream Cheese frosting: 2 (8 oz.) pkgs. Cream cheese, softened. ¼ - ¾ cup sugar** (depending on how sweet you like it) 2 TBSP milk 1 TBSP vanilla ** Honey can be used instead of sugar. Mix cream cheese and vanilla well with mixer until smooth. Add sweeteners and milk a little at a time, as you continue mixing, until smooth. (If frosting is too thick for your taste, thin out by adding a little extra milk, a teaspoon at a time.)

THE FANTABULOUS WHOLE WHEAT CARROT CAKE

Steps:

• Combine dry ingredients.
• Add oil, honey, and eggs; mix well.
• Stir in remaining 3 ingredients.
• Bake in two greased 9-inch cake layer pans for 35-40 minutes at 350 degrees.
• Cool in pans several minutes, then remove from pans and cool completely on wire rack.
• You can also bake this in a 9x13 pan as a sheet cake -- just as good, and easier than frosting a layer cake!