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Wholewheat carrot cake

Moist , easy , wholesome and 100 % whole wheat carrot cake!
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 10 servings

Ingredients
  

  • 180 grams or 1 1/2 cups whole wheat flour
  • 1 tsp baking soda
  • 1 1/2 tsps baking powder
  • 1/2 tsp salt
  • 150 grams or 3/4 cups granulated sugar
  • 3 Eggs , at room temperature
  • 180 ml or 3/4 cups vegetable oil
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 250 grams or 1 1/2 cups grated carrots ( 3-4 medium sized carrots )

Instructions
 

  • Preheat your oven to 180 C/ 350 F. Line your loaf pan (9 x 4 inches) with parchment paper , or butter and flour well.
  • Sift together the flour, salt, baking soda and baking powder. Keep aside.
  • Whisk together the oil, sugar , honey , eggs and vanilla extract .
  • Whisk in the sifted flour , until just combined.
  • Fold in the carrots using a spatula.
  • 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.
  • Cool for 10 minutes in pan , and then remove from pan . Cool completely on wire rack.

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 .