Cakes

Wholewheat carrot cake

“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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33 thoughts on “Wholewheat carrot cake”

  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 🙂

    1. 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!

      1. I did make this cake..though posting a bit late….the cake was super delicious Akshata..my husband n my kids enjoyed every bit of it..thanks a ton…n do keep posting more yummylicious recipes….☺☺

  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 ?

    1. 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 …

    1. 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?

    1. 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.

    1. 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 !

    1. 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!

  8. Thanks for your Nice fool proof recipe Akshata. Baking a whole wheat cake for the first time 🙂
    In case I want to substitute oil for butter/ margarine any idea what the recommended quantity should be ?

    1. Hey Anisha… it would be the same amount butter as oil..not sure about margarine as I never use it , but i am guessing it should also be the same amount

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