Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Whole Wheat Carrot Cake
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- #30157
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
4 eggs, beaten
1 cup oil
1 pound finely grated carrots
2 cups sugar
2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
directions
Preheat the oven to 350 degrees F. Grease a 9x13 baking dish.
Mix together the eggs, oil, and carrots in a large bowl. In another bowl, combine the sugar, flour, baking powder, baking soda, and cinnamon. Slowly stir the flour mixture into the egg mixture and mix just until incorporated.
Transfer the batter to the prepared baking dish. Place in the oven and bake at 350 degrees F for 1 hour or until a toothpick inserted in the middle comes out clean.
Remove from the oven and let cool in the pan before slicing and serving. Store the cake in an airtight container.
nutrition data
596 calories, 30 grams fat, 77 grams carbohydrates, 8 grams protein per serving.
Beer makes batters better, meat more tender, and sauces more flavorful.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
reviews & comments
January 31, 2010
I made this recipe using half the amount of sugar and added 1/2 tsp of salt - it turned out delicious! Also added a little bit of sugar to the cream cheese for the topping and sprinkled it with slivered almonds... perfect!