MB Recipes - Honey Wheat Carrot Cake, Honey Cream Cheese Frosting
Honey Wheat Carrot Cake
2 cups whole wheat flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup wheat germ
1 cup apple sauce
1 1/2 cups honey
4 eggs, beaten
3 cups grated carrots (approximately 1 pound)
1 (16-oz.) can fruit cocktail packed in juice, drained
1/2 cup chopped
Powdered sugar, optional
Honey Cream Cheese Frosting, optional
In large mixing bowl, combine dry ingredients. Add apple sauce, honey and eggs.
Stir until mixed well. Stir in carrots, fruit cocktail and pecans. Pour into greased 13x9-inch baking pan. Bake at 325 degrees for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool and serve plain, dust with powdered sugar or frost with Honey Cream Cheese Frosting.
Testing Notes: This is a very heavy cake!
Honey Cream Cheese Frosting
1 (8-oz.) package reduced fat cream cheese, softened
1/2 cup butter
2 1/2 teaspoons vanilla extract
1 Tablespoon honey
1/2 to 3/4 cup nonfat dry milk powder
Combine all ingredients except powdered milk and beat with electric mixer to spreading consistency. Add dry milk powder as needed. Spread over Honey Wheat Carrot Cake. Keep refrigerated.
Christine Poole
Unless otherwise indicated, all recipes have been tested for accuracy by Georgia Department of Agriculture home economists. If you would like to share a favorite recipe with our readers, send it to: Georgia Cooking, Market Bulletin, 19 MLK, Jr. Drive SW, Atlanta, GA 30334-4250. If you have questions or problems regarding recipes featured in this column, call 1-800-282-5852 (toll-free statewide). Please do not contact the individual who submitted the recipe.
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