A long while ago, (back in my deployment days when I first started this blog) I made a individual chicken pot pies. At the time, my boyfriend was back in the states while I was still overseas, so he was REALLY jealous that he couldn’t have any of the pies I had made.
Flash forward to today- I finally made those chicken pot pies for him! (In case you’re wondering, he’s a fan and wants me to make them once a week!) Along with making those delicious pot pies, I had an abundance of leftover carrots. So, when life gives your carrots, you make carrot cake!
I adapted this recipe from the back of the Bob’s Red Mill whole wheat pastry flour package. I added some freshly grated carrots, chopped pecans and got to mixing!
I actually ended up doubling the recipe to make a double layer cake however I didn’t double the icing recipe because I thought it was enough to ice both cakes.
This whole wheat carrot cake was nice and moist. I loved the texture of the pecans mixed throughout the cake and thought the icing perfectly complimented the carrot flavors.
- 1/2 cup white sugar
- 1/2 brown sugar
- 1/2 cup canola or vegetable oil
- 2 eggs
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup whole wheat pastry flour
- 1 cup grated fresh carrot
- 1/4 cup chopped pecans
- 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 3 tablespoons soft margarine
- 3 tablespoons soft cream cheese
- 1/2 teaspoon vanilla
- ABOUT two cups powdered sugar (more or less depending on what consistency you want)
- For the cake:
- Preheat oven to 350 degrees.
- In a large bowl, mix brown sugar, white sugar, oil, eggs, salt and cinnamon together until throughly blended.
- Add pastry flour, grated carrot, pecans, baking soda and baking powder.
- Pour into a greased, round 8 inch pan and bake for about 40 minutes (or when toothpick comes out clean.)
- Once done baking, remove cake from oven and let cool for 20 minutes on baking rack.
- While cake is cooling, mix icing together.
- For the icing:
- Mix together margarine, cream cheese and vanilla.
- Add powdered sugar and mix thoroughly, occasionally tasting the icing. Add more margarine, cream cheese OR powdered sugar until reaching desired taste or consistency. (This is a loose recipe so really just mix ingredients to desired taste.)