Carrot Cake with whole-wheat flour and delicious cream cheese topping
1 cup sugar
1 cup vegetable oil
1c whole-wheat flour
1 cup white flour
1 1/2 tsp baking soda
1 tsp salt
2 tsp cinnamon
2 cup grated carrots (3 large carrots)
1 1/4 cup grated apple (2 large apples, peeled)
1 cup raisins
1/2 cup chopped walnuts or pecans
1/4 cup butter
4oz (125g) cream cheese
1 cup icing sugar
1/2 tsp vanilla extract
Preheat the oven to 350°F.
Blend the sugar, oil, and eggs together. In a separate bowl, sift the whole-wheat and white flour, baking soda, salt, and cinnamon together and mix to combine. Add the wet ingredients to the dry, and mix them together. Add in the grated carrots and apples as well as the raisins and nuts. Pour into a lined or buttered 9×13 baking pan and bake for 35-40 minutes or until a skewer comes out clean.
Combine ingredients for the icing and mix very thoroughly until it is smooth. Spread over the cake once it has cooled a bit.
Then try to wait until your guests arrive – seriously, it’s impossible!!!
Prepared by Corlea Smit – a wonderful friend