Chunky Carrot Cake Recipe

Name: Chunky Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups pastry flour; 1 cup unbleached all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/2 teaspoon baking soda; 1/4 teaspoon fine sea salt; 1 cup apple juice concentrate (12 ounces concentrate boiled down to 8 ounces, or use prepared fruit juice reduction); 3/4 cup canola oil; 1/4 cup fresh lemon juice; 2 cups shredded carrots (5 medium carrots); 1 cup coarsely chopped walnuts or 1 cup pecans; 1/2 cup raisins

Servings: persons

1 1/2 cups pastry flour
1 cup unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 cup apple juice concentrate (12 ounces concentrate boiled down to 8 ounces, or use prepared fruit juice reduction)
3/4 cup canola oil
1/4 cup fresh lemon juice
2 cups shredded carrots (5 medium carrots)
1 cup coarsely chopped walnuts or 1 cup pecans
1/2 cup raisins

1
Position rack in the center of to oven and preheat the oven to 350u00b0F Lightly butter and flour a 9-inch tube pan, tapping out the excess flour. Line the bottom of the pan with a ring of wax paper.
2
Sift together the whole wheat pastry flour, unbleached flour, baking soda, cinnamon, ginger, nutmeg, baking powder, and salt into a large blow and make a well in the center.
3
In another bowl, whisk the fruit juice concentrate, oil, and lemon juice. Pour the liquids into the well and stir until smooth. Stir in the carrots, walnuts, and raisins. Pour into the pan and smooth the top.
4
Bake until a toothpick inserted in the center of the cake comes out clean and the sides begin to pull away from the sides of the pan, 30 to 35 minutes. Cool the cake on a wire cake rack for 5 minutes. Invert and unmold the cake onto the rack, carefully remove the wax paper, and cool completely.

950

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 1/2 cups pastry flour, 1 cup unbleached all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and more.

Yes, Chunky 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.

Chunky Carrot Cake

How did you like this recipe?

Frequently Asked Questions