Whole Wheat Carrot Cake is a simple, quick, and deliciously moist cake. Grated carrots added to the batter adds to the moistness of the cake as well as give it a light texture. Walnuts or pecans are added to give it a nice crunch and cinnamon for flavour and taste.
Carrot Cake or Carrot Bread?
There is a lot of discussion on the net for the difference between a cake and a bread. For me, a cake is something where the sugar is beaten with some fat to make it light and fluffy. Then the flour and rest of the ingredients added.
Technically a bread is something where we add the yeast (sourdough or yeast) to the flour and water mix and let it rise. A bread generally does not have much sugar, except for a few like Challah Bread.
Vegetable or Fruit in Bread
But yes now, quick bread such as this carrot cake or, Zucchini chocolate bread, Banana Bread, Pumpkin Bundt Cake where the cake has some vegetable or fruit are now called as bread. They are also generally baked in a loaf tin or are like one bowl cakes. So whatever you call them. For me, this is a cake, but yes I give the name as bread too for those who like to call it bread.
Sneaking Veggies in Cake or Bread
I love to sneak veggies in cakes. A good way to add something healthy to what your child loves. They will not understand until they see it except for a few where the veggies add color or if you grate it a bit thick. Secondly adding veggies make the cake moist and light. So go on and experiment with different veggies in your cake.
Whole Wheat Cake or Atta Cake
I like to use whole wheat flour or the Atta which we use to make for our Indian Rotis. I have stopped using All purpose flour or maida in cakes. If the process and the recipe are followed the cake from whole wheat also comes out nice. At times they might be a bit denser than all-purpose flour as flour varies. Also, I find that the plain flour or the maida cakes are sweet compared to the whole wheat cake with the same quantity of sugar.
Today’s recipe process of Whole Wheat Carrot Cake
I have been baking this cake for more than 7 years now. And every time I fall in love with this beauty. Earlier I used to make it round shape and now I bake it in a loaf tin. It’s your choice. At times I have used this cake as a base for a birthday cake as well with a nice frosting. I have adapted this recipe from here with my tweaks.
I love to add more walnuts or pecans in this cake or bread. You can add a bit less if required. But adding the same adds to the crunch and gives a nice texture to the cake.
The process is quite simple. Sift the dry ingredients. Beat the eggs, add the sugar, oil, and vanilla extract. Add in the dry ingredients and mix. Then fold in the carrots and the chopped and roasted nuts. Pour in the batter in a prepared loaf tin and bake it. That’s it, easy right? If you are interested in any of the recipes below, before proceeding to today’s recipe of Whole Wheat Carrot Cake, check the links below.
Can this cake be stored?
This cake stays good for 1-2 outside, 4-5 days in the fridge. If you wish to store longer, slice and store it in the feezer. It can be stored for upto 6 months. Defrost and use as required.
Few more Vegetable/Fruit Cake Ideas on my blog
And before I proceed to the recipe, Have you tried my Lemon Cake which is free of baking powder and baking soda, i.e. it does not uses any leavening agent. Leaving a link below, if you are interested in checking the recipe,
Recipe is updated today, i.e. 2nd October 2020, with step by step pics and more detailed instructions.
So here goes the recipe for Wholewheat Carrot Cake|Bread
Whole Wheat Carrot Cake
- Grater/Food Processor
- Baking Loaf Tin (23.5 *13.3*6.99 cm)
- 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 (Any flavourless oil can be used)
- 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. Dust it with some flour.
- Dry roast the nuts in a pan or in the oven for 7-8 minutes until they are fragrant.
- Let them cool down completely. Chop it into smaller pieces and keep aside.
- Grate the Carrots using a medium size grater.
- In a large bowl, sift together the whole wheat flour, baking soda, baking powder, salt and ground cinnamon.
- In another large bowl beat the eggs using a whisker or your hand mixer, until light and frothy. (around 2 mins with whisker , 1 min with the hand mixer)
- Then add the oil, sugar and vanilla extract and beat until well blended. (around 3-4 minutes)
- Add in the dry mixture and mix just until incorporated.
- Be sure to scrape or mix from the bottom. Sometimes the flour remains at the bottom
- Add in the grated carrots, and nut mixture.
- 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.
- 1 Cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml
- Baking time varies and depends on your oven. Keep an close to the baking times mentioned above.
- If your oven is too hot, it is best to reduce temperature by 5-10 Deg C while baking
- I have used a large loaf tin here.
- Instead of a loaf tin a round tin can be used. Baking time will however vary depending on the pan used.
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