How to bake whole wheat chocolate carrot cake

Bake Whole Wheat Chocolate Carrot Cake

90
STEPS
INGREDIENTS

Heat oven to 350 degrees Fahrenheit. Whisk together flour, cocoa, baking powder, baking soda, and salt until well combined.

Heat oven to 350 degrees Fahrenheit. Whisk together flour, cocoa, baking powder, baking soda, and salt until well combined.

Stir together carrots, orange zest, honey, applesauce, 1 teaspoon vanilla, and walnuts, if using.

Stir together carrots, orange zest, honey, applesauce, 1 teaspoon vanilla, and walnuts, if using.

Add wet ingredients to dry ingredients and stir until just combined.

Add wet ingredients to dry ingredients and stir until just combined.

Pour into a buttered 8-inch square baking pan and spread evenly. Bake 25 to 30 minutes, until center is set.

Pour into a buttered 8-inch square baking pan and spread evenly. Bake 25 to 30 minutes, until center is set.

Allow cake to cool in pan 10 minutes, then transfer to a cooling rack to cool completely.

Allow cake to cool in pan 10 minutes, then transfer to a cooling rack to cool completely.

Beat cream cheese and butter together until light and fluffy. Add powdered sugar 1/4 cup at a time; stir in remaining 1 teaspoon vanilla until smooth.

Beat cream cheese and butter together until light and fluffy. Add powdered sugar 1/4 cup at a time; stir in remaining 1 teaspoon vanilla until smooth.

Evenly spread icing over top of cake. Enjoy!

  • 1/2c White whole wheat flour
  • 1/2c Unsweetened cocoa powder
  • 1/2tsp Baking soda
  • 1.0tsp Baking powder
  • 1/4tsp Salt
  • Zest of 1 orange
  • 2.0c Shredded carrots
  • 1/2c Honey
  • 1.0c Unsweetened applesauce
  • 2.0tsp Vanilla extract, divided
  • 1/2c Chopped walnuts, optional
  • 4.0oz Neufchatel cheese, or lowfat cream cheese
  • 1.0Tbsp Butter
  • 3/4c Powdered sugar
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