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Carrot Cake



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1 1/3 cups whole wheat flour
1 cup all-purpose flour
2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1/4 tsp. salt
1 cup butter, divided
1 cup honey
2/3 cup plain yogurt
2 eggs
2 1/2 tsp. vanilla, divided
1 1/3 cups finely shredded carrots
3 oz. cream cheese
2 cups powdered sugar


  1. 1
    In a mixing bowl, combine the whole wheat flour, all-purpose flour, baking soda, cinnamon, and salt. Set aside. In a large mixing bowl, beat 3/4 cup butter with an electric mixer on high speed for 30 seconds. Gradually beat in honey. Beat in yogurt, eggs, and 1 1/2 tsp. vanilla. Beat in carrots. Add flour mixture; beat on medium speed for 2 minutes. Spread in a greased and floured 13"x9"x2" baking dish. Bake at 350°F for about 35 minutes or until done. Cool on wire rack. Make cream cheese frosting; spread over top of cake. Store, covered, in the refrigerator.
  2. 2
    Cream Cheese Frosting: In small mixing bowl combine cream cheese, 1/4 cup butter, and 1 tsp. vanilla. Beat with an electric mixer on low speed until fluffy. Gradually beat in powdered sugar.

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cuisines North & South American
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