Heritage Whole Wheat Carrot Cake Recipe
Sunrise Flour Mill
1 cup sugar
1 cup brown sugar, not packed
1 ¼ cups olive oil, or coconut oil (for incredible flavor!)
2 tsp vanilla extract
4 large eggs, room temperature
2 cups Sunrise Flour Mill Whole Wheat Pastry Flour, sifted
2 tsp baking soda
½ tsp fine sea salt
2 tsp ground cinnamon
3 cups grated peeled carrots, about 3 large or 5-6 medium
1/2 cup raisins (yellow raisins work well)
½ cup pineapple, well-drained
1 cup coarsely chopped pecans
½ cup unsweetened coconut
1 cup pecans, chopped
8 ounces cream cheese, softened
1 tsp vanilla
2 - 2 1/2 cups powdered sugar (organic for the best flavor)
1/3 cup of half and half or whole milk. If it’s too thick, add more 1 Tbsp at a time.
Position a rack in the middle of the oven. Grease and flour two 9-inch rounds, or one 9x12 inch cake pan.
Heat the oven to 350F
In a large bowl, whisk both sugar, oil, and vanilla together.
Add the eggs, one at a time, whisking after each one.
In another bowl, whisk flour, baking soda, salt, and cinnamon until well mixed.
Add the dry ingredients to the wet ingredients one-third at a time, gently stirring until the batter is smooth.
Stir in the carrots, nuts, and raisins.
Put cake batter into prepared cake pans (If using two rounds, divide the batter evenly)
Bake 35 to 45 minutes until the top of the cake is golden brown or when a toothpick inserted comes out clean.
Remove pan(s) from the oven and cool in the pans for 15 minutes.
Beat the cream cheese with a hand mixer until creamy.
Add in powdered sugar, quarter of a cup at a time, and beat until fluffy.
Add the half and half or milk and beat on medium speed until creamy.
Chill, covered, until ready to frost the cake.
IMPORTANT: Frost cake when it’s completely cool.
Tip: the Danish dough whisk works really well for this recipe. Otherwise use a regular whisk.