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Whole Wheat Carrot Cake is a simple, quick and delicious moist cake. The cake is perfect for tea time or any festive celebrations.

Whole Wheat Carrot Cake

Made with the goodness of Carrots, this whole wheat carrot cake is moist and a healthy treat for kids and adults alike
4.93 from 14 votes
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Course: Dessert
Cuisine: International
Keyword: Cake, Carrot, Kids Food, PartyFood, Vegetables, Whole Wheat Cake
Prep Time: 15 minutes
Cook Time: 1 hour
Author: Renu Agrawal-Dongre

Equipment

  • Oven
  • Grater/Food Processor
  • Baking Loaf Tin (23.5 *13.3*6.99 cm)

Ingredients

Wet Ingredients

  • 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
  • cup 240 ml vegetable, sunflower (Any flavourless oil can be used)
  • 2 teaspoon pure vanilla extract

Dry Ingredients

  • 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

Instructions

  • 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.
    Dusting the loaf tin
  • 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)
    beaten eggs
  • 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.
    Adding of dry mixture in the batter
  • 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.
    Cake Ready to be baked
  • Keep your eye after 45 minutes.  Remove from oven and place on a wire rack and let it cool completely.
    Just out of the oven
  • Yummy and healthy Whole Wheat Carrot Cake is ready.

Notes

  • 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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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu