Classic Carrot Cake

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  • Cake:
  • 1 1/2 s whole wheat flour
  • 1 1/2 s unbleached flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground mace
  • 1/4 teaspoon ground allspice
  • 1 cup canola oil
  • 3/4 egg substitute
  • 3/4 honey, warmed
  • 2 cups carrots, finely shredded
  • 1 cup raisins
  • 1/2 chopped pecans
  • 1 teaspoon vanilla extract
  • Frosting:
  • 8 ozs. Neufch?tel cheese, softened
  • 1/3 honey, warmed
  • 1 teaspoon vanilla extract


Cake: Sift whole wheat flour, unbleached flour, baking powder, baking soda, cinnamon, mace and allspice into large bowl. In medium bowl, beat oil, egg substitute and honey until blended. Stir in carrots, raisins, pecans and vanilla. Stir liquid ingredients into flour mixture, 1 cup at a time, blending well after each addition. Coat 9×13-inch baking dish with nonstick spray. Add batter. Bake at 350° 40 to 50 minutes, or until toothpick inserted in center comes out clean. Cool on wire rack before frosting.

Frosting: In medium bowl, cream together the Neufch?tel, honey and vanilla until smooth, about 5 minutes.

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