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White Whole Wheat Carrot Cake

This dessert will leave everyone begging for more!

Step-by-Step Instructions

Preheat oven to 350°F.  Grease the bottom of a 13 x 9 x 2-inch baking pan.

In a large bowl, whisk together oil, sugar, eggs, water, dry milk powder, carrots, pineapple with juice, and raisins. 

Stir together whole wheat flour, cinnamon, baking soda, salt, and walnuts.  Add to carrot mixture; mix until combined. 

Spread batter into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.

To serve, cut cake and divide slices among serving plates. Top each slice with dollop of whipped topping.

Prep Time: 30 Minutes

Total Time: 13-15 Minutes

Servings: 36 rolls

½ c. vegetable oil

¾ c. granulated sugar

2  lg. eggs, beaten

½ c. water

2/3 c. nonfat dry milk powder

2 c. shredded carrots

1 can (8 oz.) crushed pineapple, undrained, (no sugar added)

½ c. raisins

2 ¼  c. white whole wheat flour

1½ tsp. ground cinnamon

1 tsp. baking soda

½ tsp. salt

½ c. chopped English walnuts, optional

Whipped topping, for garnish

Recipe provided by National Festival of Breads