Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup canola oil; 3/4 cup whole-wheat flour (coarse); 1/4 cup all-purpose white flour; 1 tsp. baking soda; 1 tsp. cinnamon; 1/2 tsp. freshly ground nutmeg; 1/4 tsp. ground cloves; 1/2 tsp. kosher salt; 3 large eggs, beaten lightly; 1/3 cup buttermilk; 3/4 cup honey; 3 cups carrots finely chopped in a food processor, scrubbed and trimmed but not peeled; 1/2 cup raisins; 1/2 cup roasted walnuts, coarsely chopped

Servings: persons

1/4 cup canola oil
3/4 cup whole-wheat flour (coarse)
1/4 cup all-purpose white flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. freshly ground nutmeg
1/4 tsp. ground cloves
1/2 tsp. kosher salt
3 large eggs, beaten lightly
1/3 cup buttermilk
3/4 cup honey
3 cups carrots finely chopped in a food processor, scrubbed and trimmed but not peeled
1/2 cup raisins
1/2 cup roasted walnuts, coarsely chopped

1
1. Preheat oven to 375 degrees.
2
2. Oil and flour a tube pan
3
3. Sift dry ingredients.
4
4. In a separate bowl, mix wet ingredients plus carrots.
5
5. Stir the wet ingredients into the dry ingredients just until mixed.
6
6. Pour the batter, which will be a bit runny, into the tube pan.
7
7. Bake for about 40 minutes in the center of the oven; check with a skewer to make sure the cake is cooked in the center. If not, keep cooking and checking.
8
8. Cool cake about 5 to 10 minutes then unmold.
9
9. Serve slices with plain yogourt sweetened with honey.

794

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup canola oil, 3/4 cup whole-wheat flour (coarse), 1/4 cup all-purpose white flour, 1 tsp. baking soda, and more.

Yes, Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake

How did you like this recipe?

Frequently Asked Questions