Introduction
Whole wheat carrot cake is a delightful and wholesome dessert that combines the rich flavors of carrots with the nutritional benefits of whole wheat flour. This cake is not only tasty but also packed with goodness, making it a perfect treat for health-conscious individuals. With its moist texture and a hint of sweetness, it is sure to be a hit at any gathering or family meal.
Detailed Ingredients with measures
Whole wheat flour – 1 and ½ cups
Grated carrots – 1 and ½ cups
Brown sugar – 1 cup
Baking powder – 1 teaspoon
Baking soda – ½ teaspoon
Cinnamon powder – 1 teaspoon
Salt – ¼ teaspoon
Vegetable oil – ½ cup
Eggs – 2 large
Vanilla extract – 1 teaspoon
Chopped walnuts – ½ cup (optional)
Raisins – ½ cup (optional)
Prep Time
Preparing the ingredients for this cake takes about 15 minutes. It’s essential to pre-measure all the components for a smooth baking experience.
Cook Time, Total Time, Yield
Cook time for the cake is approximately 30-35 minutes. With the prep time included, the total time to prepare and bake this cake is around 45-50 minutes. This recipe can yield about 8 to 10 servings, depending on how you slice it, making it perfect for sharing with family and friends.
Detailed Directions and Instructions
Preheat the Oven
Preheat your oven to 180°C (350°F). Ensure that it is properly heated before placing your cake in.
Prepare the Cake Pan
Grease and line a 9-inch round cake pan with parchment paper. This will prevent the cake from sticking to the pan when it’s baked.
Combine Dry Ingredients
In a large mixing bowl, sift together whole wheat flour, baking powder, baking soda, cinnamon, and salt. Mix these ingredients thoroughly to ensure an even distribution.
Mix Wet Ingredients
In another bowl, whisk together the oil, brown sugar, and yogurt until well combined. Add in the eggs one at a time, mixing after each addition. Finally, stir in the vanilla extract.
Combine Wet and Dry Mixtures
Gradually add the wet mixture to the dry ingredients, folding gently until just combined. Be careful not to overmix, as this can make the cake dense.
Incorporate Carrots
Fold in the grated carrots until evenly distributed in the batter. This will add moisture and flavor to your cake.
Pour Batter into the Pan
Transfer the batter into the prepared cake pan and smooth the top with a spatula to make it even.
Bake the Cake
Place the cake pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Prepare for Serving
Once the cake has cooled completely, you can frost it with your favorite frosting or serve it plain.
Notes
Storage Instructions
Store any leftover cake in an airtight container at room temperature for up to 3 days. For extended freshness, refrigerate for up to a week.
Customization Options
Feel free to add nuts, raisins, or spices like nutmeg to the batter for added flavor and texture.
Serving Suggestions
This cake pairs wonderfully with cream cheese frosting or a simple dusting of powdered sugar.
Ingredient Substitutions
If you prefer, you can substitute brown sugar with coconut sugar for a healthier option. You can also use almond or coconut oil as alternatives to vegetable oil.
