Whole Wheat Carrot Cake Recipe

Name: Whole Wheat Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups whole wheat pastry flour; 2 tsp baking powder; 2 tsp ground allspice; 1 tsp ground ginger; 1/2 tsp salt; 1 cup packed light brown sugar; 1 cup butter, at room temperature; 6 large eggs, beaten; Grated zest of 2 oranges; 1 tsp pure vanilla extract; 6 small carrots, peeled and coarsely grated (2 cups); 1 cup raisins or golden raisins; 8 oz (225g) cream cheese; 1 cup confectioner's sugar; 1/4 cup fresh orange juice; Two 8 in (20cm) round cake pans

Servings: persons

2 cups whole wheat pastry flour
2 tsp baking powder
2 tsp ground allspice
1 tsp ground ginger
1/2 tsp salt
1 cup packed light brown sugar
1 cup butter, at room temperature
6 large eggs, beaten
Grated zest of 2 oranges
1 tsp pure vanilla extract
6 small carrots, peeled and coarsely grated (2 cups)
1 cup raisins or golden raisins
8 oz (225g) cream cheese
1 cup confectioner's sugar
1/4 cup fresh orange juice
Two 8 in (20cm) round cake pans

1
Preheat the oven to 350F (175C).
2
Butter two 8in (20cm) round cake pans, and line the bottoms with parchment paper.
3
Whisk the flour, baking powder, allspice, ginger, and salt in a large bowl, then stir in the sugar.
4
Add the butter, eggs, vanilla, and half the zest.
5
Beat with an electric mixer set on high speed about 2 minutes or until the mixture is smooth.
6
Stir in the carrots and raisins.
7
Spread the batter in the pans.
8
Bake for about 25 minutes or until a toothpick inserted in the center comes out clean.
9
Transfer to a wire rack and cool for 10 minutes.
10
Invert, peel off the paper, turn right-side up, and cool completely.
11
Meanwhile, make the frosting.
12
Beat the cream cheese, remaining orange zest, and confectioner's sugar.
13
Add enough orange juice to make a spreadable frosting.
14
Spread 1/2 cup of the frosting over 1 cake layer, top with the other layer, and frost with the remainder.

1487

kcal

Calories

Fat

166

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.

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

You need 16 ingredients. The key ingredients include: 2 cups whole wheat pastry flour, 2 tsp baking powder, 2 tsp ground allspice, 1 tsp ground ginger, and more.

Yes, Whole Wheat 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.

Whole Wheat Carrot Cake

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