Carrot Cake (Whole Wheat and Low Fat) Recipe

Name: Carrot Cake (Whole Wheat and Low Fat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups flour, all-purpose; 1/2 cup whole wheat flour whole wheat; 3/4 ounce wheat germ toasted; 1 tablespoon baking powder; 1 teaspoon cinnamon; 1/2 teaspoon mace; 1/4 teaspoon salt; 2 large eggs room temperature; 1/2 cup sugar brown, packed; 1/4 cup vegetable oil vegetable; 1/4 cup syrup; 1/4 cup yogurt, plain; 1 teaspoon vanilla extract; 1 teaspoon orange zest grated; 2 cups carrots finely grated; 1 cup pineapple chunks chopped; 1 tablespoon flour, all-purpose; 1/2 cup raisins, seedless golden

Servings: persons

1 1/2 cups flour, all-purpose
1/2 cup whole wheat flour whole wheat
3/4 ounce wheat germ toasted
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon mace
1/4 teaspoon salt
2 large eggs room temperature
1/2 cup sugar brown, packed
1/4 cup vegetable oil vegetable
1/4 cup syrup
1/4 cup yogurt, plain
1 teaspoon vanilla extract
1 teaspoon orange zest grated
2 cups carrots finely grated
1 cup pineapple chunks chopped
1 tablespoon flour, all-purpose
1/2 cup raisins, seedless golden

1
Preheat oven to 350F (180C).
2
Spray a 12-cup Bundt pan with nonstick cooking spray.
3
In large bowl, stir together first 7 ingredients.
4
In medium bowl, beat eggs, sugar, oil, pancake syrup, yogurt, vanilla and orange rind with 1/4 cup water until well mixed.
5
Stir in carrots and pineapple.
6
In a small bowl, toss raisins with 1 tablespoon flour.
7
Scrape wet ingredients into dry and stir just until blended.
8
Gently fold in raisins.
9
Scrape evenly into prepared pan.
10
Bake 50 to 60 minutes, until toothpick inserted in center comes out clean and cake shrinks from sides of pan and is browned.
11
(If cake browns to quickly, cover loosely with a sheet of foil and continue baking.)
12
Let cool on rack 30 minutes before turning out of pan to cool completely.

628

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1 1/2 cups flour, all-purpose, 1/2 cup whole wheat flour whole wheat, 3/4 ounce wheat germ toasted, 1 tablespoon baking powder, and more.

Yes, Carrot Cake (Whole Wheat and Low Fat) 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.

That's it — enjoy your meal!

Carrot Cake (Whole Wheat and Low Fat)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions