Grandma’s Whole Wheat Carrot Cake

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When my Grandpa passed away about two years ago, I went to my Grandma and collected my favorites of her recipes. She sat down with me and helped me write each one individually. It is a memory that I will cherish forever. Grandma would make this carrot cake for my dad all the time while I was growing up. It is extremely moist and delicious, my favorite carrot cake recipe by far. I remember enjoying this on so many occasions: a huge perk of living so close to Grandma!

I made the modification of using coconut oil instead of butter. It makes this cake even better. The oil definitely adds to the moistness and the coconut enhances the flavor. I use Trader Joe’s Organic Coconut Oil. It’s divine.

Here’s the ingredients for the cake:

1 c whole wheat flour

2 eggs

2/3 c coconut oil

1 c firmly packed brown sugar

1 tsp cinnamon

1 tsp salt

1 1/4 tsp baking soda

1 c grated carrots

1 c chopped apple (optional)

1/2 c raisins (optional)

1/4 c nuts (optional)

Lightly beat eggs, add oil and sugar. Beat until well blended. Stir in flour, cinnamon, salt, and baking soda. Stir into egg mixture. Stir in carrots, apples, raisins, nuts. Pour into greased pan and bake at 350 degrees for 30 minutes.

Ingredients for the cream cheese frosting (I don’t eat dairy, so I opt out of adding frosting at all and sprinkle a little powdered sugar on top):

1/2 package cream cheese

1/4 c softened butter

2 c sifted powdered sugar

1/2 tsp grated orange peel

1/2 tsp vanilla

Cream together the cream cheese and the butter. Add powdered sugar and mix. Then add the orange peel and vanilla. Beat until creamy.

Wait until cake has cooled to top with frosting. Enjoy!

(This makes 9 servings of cake and is 326 calories per serving!)

 

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