I really like a good moist carrot cake with cream cheese frosting and this recipe delivers just that. Sometimes carrot cakes can be a little dense and dry and this cake is not that at all - even with the whole wheat flour it is still moist an light. Yummmm.
Whole Wheat Carrot Cake
modified from cooking light magazine
1/2 cup sugar
2/3 cup brown sugar, packed
2 egg whites
2 tsp vanilla extract
2 cups whole wheat flour (1 1/2 cups soft wheat berries and 1/2 cup hard wheat berries)
2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
3/4 cup buttermilk (or a great substitute is 3/4 cup milk with 3/4 Tbs lemon juice)
2 cups shredded carrots
Preheat oven to 350F.
In a large bowl mix together butter and sugars until well blended.
Add the eggs and egg whites one at a time. Beat until light and fluffy.
Then add the vanilla extract.
If you mill your own flour, then grind your soft and hard wheat berries. I use my WonderMill on the pastry setting. Sift the flour twice to make the cake less dense.
Then mix the whole wheat flour, baking soda, cinnamon, and salt together in a separate bowl.
Next add to the sugar mixture the flour mixture and buttermilk alternating each, beginning and ending with the flour mixture, mixing after each addition.
Finally stir in the shredded carrot.
Pour the batter into a parchment paper lined 9x13 cake pan.
Let the cake cool. When ready to serve add some cream cheese frosting.