maviskw

They sound like good recipes, but why shred/grate the carrots. The blender can do that for you.
I use whole wheat flour, too, and sometimes add pineapple and/or raisins and/or nuts and/or bananas. Whatever trips my trigger at the moment.

Here is my blender method:
In a large bowl, sift or stir together all the dry ingredients. Put eggs and milk into blender pitcher. Add about half of the carrot pieces. (I use 4 or more cups of carrot chunks, cooked in the microwave three or four minutes so they begin to soften and are warm.) Blend until liquefied. Add more of the carrots and blend. If pitcher is getting too full, pour about half onto the dry ingredients and continue adding carrots to the pitcher. Put stick of soft butter into the pitcher and blend. Add raisins, nuts and pineapple here if you are using them. Blend until these are chopped to your liking. Pour wet into dry and stir. Bake as usual, usually almost an hour.

For frosting I use cream cheese. 8 oz.soft cream cheese, 8 oz. soft butter and about two cups of powdered sugar or alternate sweetener.
The cream cheese and butter are good for you. Eating fat does not make you fat. Eating fat makes you feel full so you stop eating all that sugar.

KrissyD.

There is the best I've eaten or baked on Wiltons site online

KarenSimon

The 14K Carrot Cake sounds wonderful. BUT 2 cups of sugar...

pal

Here's my recipe. It's terrific & easy. The Cream Cheese frosting that I use is not sweet at all, just delicious.

Pineapple Carrot Cake 350 - 45 min

2 c flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp cinnamon

Make well & add in order

1 3/4C sugar
1 c oil
3 eggs
1 tsp vanilla beat all w/wooden spoon

Stir in:

2 c shred carrots
1 c. flaked coconut
1 c. chopped walnutz
8 1/4 drained crushed pineapple

Grease and flour bundt pan

Cream Cheese Frosting

8 oz. cream cheese
1/4 c milk
1/4 c conf sug
1/2 tsp vanilla
(2 tsp milk if necessary

Irishrose2

My carrot cake is similar to the two posted, but I reduce the oil and sugar. To frost it, beat a package of cream cheese until fluffy and add just enough powdered sugar and vanilla to make it look like frosting. It's good though my favorite cream cheese frosting is 1/2 cup butter, 8 oz cream cheese, both softened, then add vanilla nearly a box of powdered sugar. Yummy, but not as low sugar as my everyday one.

NJ Quilter

I use the recipe out of the Betty Crocker cookbook. It's awesome. Don't have it handy so can't compare to those posted. Add nuts/raisins if desired. I use a cream cheese frosting as well but I don't recall there being much sugar in that recipe. Let me know if you need me to look it up.