Wholewheat carrot cake

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“We make a living by what we get, but we make a life by what we give.”- Winston Churchill.

My very first whole wheat cake !

If you have visited my space before , you might have noticed that healthy baking is not my forte. Guilty as charged! But I recently joined a great initiative by a magnanimous baker to distribute healthy baked goods to underprivileged kids and we were asked to keep the bakes whole grain.

Having never made a cake with atta before , and especially given the little angels I would be baking them for , I wanted to get it just right. Inspired by several recipes I saw online , I figured out a recipe in my head . A “healthier” cake , its 100% whole wheat and has loads of carrots, but it still has eggs , sugar and oil. Its still cake after all !

Let me tell you , until I actually sliced it and had a bite , I was biting my nails nervously throughout! The cake surprised me . It was moist and tasted delicious . It had a certain earthiness to it thanks to all those carrots and the wheat flour , that appealed to me .The texture was perfect for what I had in mind.

I have opted out of nuts and dried fruits , but I think a handful of them would go gloriously here . Also , if you like cinnamon , do add a teaspoon of it along with the sifted flour as cinnamon and carrot are a match made in heaven!

 

I love how easy this cake is , and how soft. An all time favourite made a little bit more real and a tad more guilt free maybe ?! Wholewheat and wholesome !

Print Recipe
Wholewheat carrot cake Yum
Moist , easy , wholesome and 100 % whole wheat carrot cake!
Prep Time 20 minutes
Cook Time 50 minutes
Servings
10-12 servings
Ingredients
Prep Time 20 minutes
Cook Time 50 minutes
Servings
10-12 servings
Ingredients
Instructions
  1. Preheat your oven to 180 C/ 350 F. Line your loaf pan (9 x 4 inches) with parchment paper , or butter and flour well.
  2. Sift together the flour, salt, baking soda and baking powder. Keep aside.
  3. Whisk together the oil, sugar , honey , eggs and vanilla extract .
  4. Whisk in the sifted flour , until just combined.
  5. Fold in the carrots using a spatula.
  6. Pour batter into the prepared pan and bake at 180 C/ 350 F for 45-48 minutes until top springs back when touched and a toothpick inserted in the centre comes out dry.
  7. Cool for 10 minutes in pan , and then remove from pan . Cool completely on wire rack.
Recipe Notes

 

  • This cake keeps well for 4-5 days in an airtight container , upto a week in the fridge.
  • I find carrot cakes bake differently , depending on the carrots and moisture content. So keep an eye on it while baking, start checking around 40 minutes .

 

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27 Comments

  1. Hi Neha… you can try substituting the three eggs with 1/2 cup thick curd and one small banana….

  2. Came out grt. . Lovely recipe. Do post more healthy cakes n cookies..Jus wanna clarify one thing.. is it ok to use honey in different batter. As I am told honey become toxic when heated..

  3. Thats great Neha ! I have heard about heated honey and toxicity too. Honey when heated loses some of its healthy features, but unless you have lots of heated honey on a very regular basis , it will not harm you as such. This is what I have understood by some extensive reading. in this recipe, the two tablespoons of honey should be safe 🙂

    • Thanks Nidhi for trying the recipe . Wholewheat cakes are still very new to me so I am glad this one worked out for you !!! Thank you for sharing!

  4. Hi … have been looking for a recipe for a wholewheat carrot cake. Seems like my search has ended. Wanted to check one thing … have u ever tried replacing the sugar with jaggery powder ? And if yes, does it work with the same quantity ?

    • Hi Sandhya.. I have not tried using jaggery powder myself. But someone tried the recipe with it and said it worked. ☺

  5. Haii…i have tried this recipe and it came out so well n tasted extremely yummy ….. it has now became a regular cake …specially my hubby became an addict to this ..thank u so much and pls keep posting New once.all the best …

    • Hi Shinnu…. thanks so much ! I am glad your husband liked it too… Thanks for trying and letting me know!

  6. Hey Akshata! Can I double the recipe?

    And if I was using a round cake pan. Can I use a 7 inch cake pan you think?

    • Hi Sarala… you can double it ! I would say a 8 inch . In a 7 inch , it might rise up too high . You can try it though. Fill the pan only 3/4th full and bake at 160 C.. keep an eye on it!

  7. Hi
    I baked this cake. It came out well. Thanks for the wonderful recipe. One quick question – Can I substitute wheat flour with all purpose flour and follow the same measurements. Will it be soft and moist like this.

    • Hey Tanya…. thanks so much for trying… happy it turned out well! Yes, you can sub all purpose flour here but i do have another carrot cake on the blog with all purpose.. you can have a look there too! Happy baking !

    • Hi Shirley… i wouldn’t reduce the number of eggs here , the cake wouldn’t have the same texture. Olive oil would work – slightly different taste but otherwise the same texture as with any vegetable oil!

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