Whole Wheat Carrot Cake | Bread
Last updated on March 26, 2019
I had baked this cake 4 months back but didn’t get a chance to upload the recipe though I uploaded the pics on Instagram and Facebook. I had then just moved in our new home and with office , home , kids and blogging too many things were going on at same time. Juggling all of them is hectic but I am enjoying it. I was missing my baking specially my designer cakes. Though have not restarted them, I thought of making this Carrot Cake. I baked this cake just the 3rd week after we shifted and really made me happy. I was smiling making this bread. Baking is therapeutic, really energizes me and that helped after all the long hours of packing and unpacking. Carrot Cake is also my family’s favorite and the smile on their face after having them is priceless.
I like to sneak in as much vegetables into the different goodies I make. Adding Carrot to the cake makes it moist and soft. The carrot also imparts a lovely golden colour to the cake . This is one of my favorite bakes along with my Zucchini chocolate Wholewheat Cake/Bread which I often make. I make this dish using whole wheat flour instead of all purpose flour, so can be given guilt free to the kids . It also serves as a Healthy Morning Breakfast or Evening Snack for them. Also I have used a large size Loaf Pan for this preparation. Alternatively you can use 2 round 9 inches cake Pan.
I am posting this cake for the Kid’s Delight – Baked Treats” event on Blogging marathon hosted by Soumya Ramanujam, where we will be posting baked treats for kid’s. This is my third post for the theme. The earlier two were Egg-Less, Sugar-Less, Butter-Less Dates & Walnut Cake and Nankhatai Take 2 | Indian Eggless Cookie
Other cake ideas on my blog:
So here goes the recipe for Wholewheat Carrot Cake|Bread :
Made with the goodness of Carrots, this whole wheat carrot cake is moist and a healthy treat for kids and adults alike
- 2 1/2 cups 340 gms shredded raw Carrots (I roughly put it around 2 1/2 cups, a bit more or less is fine, but not too much)
- 4 large eggs
- 1 cup 240 ml vegetable, sunflower (corn, or canola oil should work, I always use vegetable or sunflower)
- 2 teaspoon pure vanilla extract
- 2 Cup (260 gms) Whole Wheat Flour
- 1 tsp Baking Soda
- 1 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1 1/2 tsp Ground Cinnamon (Optional)
- 1 1/4 Cups (250 gms) Dark Brown Sugar
- 1 Cup (100 gms) Pecans or Walnuts or Almonds
Preheat the oven to 180 Deg Celsius.
Line a Loaf pan with liner or one can just spray or grease the pan with oil.
Grate the Carrots using a medium size grater.
In a large bowl, whisk together the whole wheat flour, baking soda, baking powder, salt and ground cinnamon.
In another large bowl whisk the eggs. Then add the oil, sugar and vanilla extract and whisk until well blended.
Fold in the grated carrots and then fold into the flour mixture, stirring until just combined. Do not over mix.
Fill in the Loaf pan to 2/3rd with batter and bake for 55-60 minutes or until they are springy or a toothpick inserted into a cupcake comes out clean.
Keep your eye after 45 minutes. Remove from oven and place on a wire rack and let it cool completely.
Yummy and healthy Whole Wheat Carrot Cake is ready.
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