Carrot Cake with Honey Crunch Wheat Germ | Kretschmer Wheat Germ
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Carrot Cake with Honey Crunch Wheat Germ

Carrot Cake with Honey Crunch Wheat Germ

Nutrition Facts

Serving Size: 1 slice (94g)
Servings Per Recipe: 16
Amount Per Serving:
Calories 300
Calories From Fat 130
  • % Daily Value
  • Total Fat 14g 22%
  • Saturated Fat 2.5g 13%
  • Trans Fat 0g
  • Polyunsaturated Fat 7g
  • Monounsaturated Fat 3.5g
  • Cholesterol 55mg 18%
  • Sodium 210mg 9%
  • Potassium 170mg 5%
  • Total Carbohydrate 39g 13%
  • Dietary Fiber 1g 4%
  • Sugars 27g
  • Protein 4g
  • Vitamin A 60% Vitamin C 6%
  • Calcium 8% Iron 8%
  • Vitamin E 15% Thiamin 10%
  • Folate 15% Phosphorus 10%
  • Magnesium 4% Zinc 6%

Whip up this classic dessert in just one bowl. We’ve added wheat germ for a nutty flavor and extra nutrients. Serve this luscious cake without icing or, for a bit of decadence, top with cream cheese icing and an additional sprinkle of wheat germ.

Serves 16

Cake

3/4 cup vegetable oil, plus 2 teaspoons for greasing pan

1 cup light brown sugar

4 large eggs

2 cups coarsely grated carrots (about 5 to 6 medium)

Zest and juice of 1 orange (about 1 tablespoon zest and 1/3 cup juice)

1 1/2 cups all-purpose flour

1/2 cup Kretschmer Honey Crunch Wheat Germ

1 tablespoon baking powder

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon salt


Icing

2 ounces Neufchâtel cheese (reduced-fat cream cheese), room temperature

2 tablespoons unsalted butter, room temperature

1 1/4 cups confectioners’ sugar

1/4 teaspoon vanilla extract

2 teaspoons Kretschmer Honey Crunch Wheat Germ


Preheat oven to 350° F. To make cake, grease 9-inch round pan with about 2 teaspoons vegetable oil. Trace and cut a piece of parchment paper to fit cake pan bottom and place into pan.

In large bowl, whisk together oil, brown sugar, eggs, carrots, orange zest and juice until well combined. Add remaining ingredients and use a rubber spatula to gently fold together until combined. Pour into prepared pan and bake 45 to 50 minutes or until toothpick inserted into cake comes out clean. Remove from oven and place on wire rack. Allow the cake to cool in the pan for 10 minutes before turning it out onto the wire rack to finish cooling before frosting.

While cake cools, prepare the frosting. Using a hand-held or standing mixer fitted with a paddle attachment, cream together Neufchâtel cheese and butter on medium speed until light and fluffy. Add confectioners’ sugar and vanilla and continue to blend until light and fluffy.

To frost cake, place cake on serving plate. Place generous dollop of frosting onto center of cake and using a small off-set spatula, evenly spread frosting to edges and sides of cake, covering completely. Finish off with a sprinkle of wheat germ.

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