Whole Wheat Carrot Cake
Whole wheat carrot cake is an eggless cake made with whole wheat flour and freshly grated carrot. This slightly dense, moist and soft carrot cake is easy to make with basic and wholesome ingredients. The addition of the add-ons; a mixture of almond, cashew and raisins gives a nice texture to the cake making it an utterly delicious cake. This cake will soon become your new favourite!
Equipment
- OTG
- Mixing bowl
- 240 ml measuring cup set
- 20 cm × 11.5 cm × 6 cm rectangle loaf pan
Ingredients
- 1 cup whole wheat flour (128 grams)
- 1 cup milk (240 ml)
- 1 cup grated carrot
- 1 teaspoon vinegar or lemon juice
- ½ cup coconut sugar or brown sugar/white sugar
- 1 teaspoon cinnamon powder
- ¼ cup oil (60 ml)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup add-ons (almonds, cashews and raisins)
Instructions
- Preheat the oven @180° C for 10 mins. Grease the cake pan with oil or butter. You can also dust with flour after greasing with oil or line with parchment paper which is optional.
- Sieve the flour 2-3 times and set aside.
- In a mixing bowl add the milk and vinegar, mix well and set aside. After 5 minutes the milk will curdle and your buttermilk is ready.
- In a small bowl add the add-ons and 1 tsp flour, mix well and set aside.
- In a mixing bowl add the sugar and oil, whisk to combine them.
- Add the buttermilk, whisk well and allow sugar to melt.
- Add the flour, baking powder, baking soda, cinnamon powder and salt.
- Gently fold them. Add vanilla extract and mix.
- Add the add-ons and grated carrot. Gently fold them to make a smooth batter.
- Pour the batter into the greased pan and tap the pan for 3-4 times to release any air bubbles.
- Bake the cake at preheated oven @180°C for 35-40 minutes. Start checking from 35 mins. A tooth pick inserted should come out clean.
- Remove the cake from the oven and let it stand for about 5-10 minutes.
- Demould and let the cake cool down completely on a cooling rack. Cut into slices and serve.
Video
Notes
- Use young carrots to make carrot cakes. It gives natural sweetness and more flavorful. Always peel them before grating.
- I use mini vegetable hand chopper to grate my carrot. It’s the easiest way to grate your carrots beautifully and can grate it as per your preference whether you want it very finely grated or vice versa. I always prefer finely chopped carrot for making carrot cake so that your batter might not be lumpy. Further, your cake might be partially cooked from inside even though your cake looks like fully baked from the outside.
- Do not overmix the cake batter. It may end up into a very densed and hard cake. Please watch the recipe video for better understanding.
- Always grease your cake pans to avoid your cake from sticking to the bottom. You may grease the pan and dust with flour too. You can also use butter paper or parchment paper. Just greasing alone does the job as I most of the time just grease with oil alone.
- Let the cake cool down completely before slicing them. I can relate how much we get excited once the cake is out of oven. Specially with kids around sometimes we end up cutting the cake before cooling down completely.
- All ingredients to be at room temperature.
- Always preheat oven before starting your bake.
- Sieve the flour 2-3 times, this helps in getting a nice texture to the cake.
- Be careful with your cake batter. It should not be running. The batter consistency should be slightly thick but flowing.
- Do not open the oven frequently to check the cake while the baking is in process.
- Each oven reacts differently so baking time may differ since the temperature varries from oven to oven.
- If you can’t finish the cake in a day or two, you need to refrigerate the cake to go good for some few more days. Since the cake is loaded with fresh carrot it won’t stay long in room temperature unlike other cakes.