Best 2 Whole Wheat Carrot Cake Recipes

Indulge in the delectable Whole Wheat Carrot Cake, a symphony of flavors and textures that will tantalize your taste buds. This wholesome cake is crafted with the goodness of whole wheat flour, providing a delightful nutty flavor and a boost of fiber. Shredded carrots, the star of this cake, infuse it with a vibrant orange hue and a naturally sweet crunch. A symphony of warm spices, including cinnamon, nutmeg, and ginger, harmonizes perfectly, creating an aromatic delight. The cream cheese frosting, a luscious topping, adds a rich and tangy counterpoint to the moist and tender carrot cake. This recipe also includes a luscious Vegan Carrot Cake variation, catering to those with dietary preferences or allergies. Alternatively, the Gluten-Free Carrot Cake offers a delectable option for those avoiding gluten. With its moist texture, vibrant color, and irresistible flavors, the Whole Wheat Carrot Cake is a perfect treat for any occasion. Its wholesome ingredients and delectable taste make it a favorite among carrot cake enthusiasts.

Here are our top 2 tried and tested recipes!

BEET AND CARROT WHOLE WHEAT CAKE

Beet and Carrot Whole Wheat Cake image

Make and share this Beet and Carrot Whole Wheat Cake recipe from Food.com.

Provided by Olha7397

Categories Dessert

Time 1h35m

Yield 8-12 serving(s)

Number Of Ingredients 13

Ingredients

2 cups whole wheat flour
1/4 cup wheat bran
1/4 cup wheat germ
2 cups brown sugar
2 teaspoons cinnamon
1 teaspoon salt
5 lightly beaten eggs
1 1/2 cups oil
3 cups grated vegetables (half carrots, half beets, or as desired)
1 1/2 cups chopped walnuts
1 cup raisins (or half of each) or 1 cup dates (or half of each)
1 cup coconut
2 teaspoons baking soda

Steps:

Mix the flour, wheat bran, wheat germ, brown sugar, cinnamon and salt together with fingers until lumps in sugar are gone.
Add beaten eggs, then oil. Stir in grated vegetables, nuts, raisins or dates and coconut.
Finally, add the baking soda.
Butter and wax paper line a 9 x 13 inch pan.
Bake at 350°F for 1 hour and for 15 minutes more at 300°F
Store covered for a few days.
Wheatland Bounty.

Nutrition Facts : Calories 1002.5, Fat 66.2, SaturatedFat 13.9, Cholesterol 132.2, Sodium 679, Carbohydrate 98.9, Fiber 9.1, Sugar 65.4, Protein 13.8

WHOLE WHEAT CARROT CAKE

Whole Wheat Carrot Cake image

I was looking for ways to use up the carrot pulp from my juicer and came across a good recipe for whole wheat carrot cake. I decided to make some substantial changes that resulted in a cake that is flavorful and very light. The juicer makes the carrot pulp so fine that it does not weigh down the cake. I'm sure the recipe will work with grated carrots, too, but I have not tried it.

Provided by RobotLady

Categories Desserts Cakes Carrot Cake Recipes

Time 1h30m

Yield 16

Number Of Ingredients 19

Ingredients

¾ cup honey
⅔ cup grapeseed oil
2 eggs
3 egg whites
2 cups whole wheat flour
1 tablespoon ground cinnamon
1 ½ teaspoons baking soda
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground allspice
2 cups carrot pulp from juiced carrots
1 cup peeled minced apple
½ cup chopped walnuts
1 (8 ounce) package Neufchatel cheese, at room temperature
1 cup confectioners' sugar
1 teaspoon vanilla extract
½ teaspoon lemon zest

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
Whisk honey, grapeseed oil, eggs, and egg whites together in a bowl.
Mix whole wheat flour, cinnamon, baking soda, baking powder, salt, nutmeg, ginger, and allspice together in a large bowl. Make a well in the center; pour in honey mixture. Mix gently until batter is just combined.
Fold carrot pulp, apple, and walnuts into the batter. Pour batter into the prepared cake pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Set pan on a wire rack and let cake cool completely, about 30 minutes.
Combine Neufchatel cheese, confectioners' sugar, vanilla extract, and lemon zest in a bowl; beat with an electric mixer until frosting is smooth. Spread frosting over cooled cake.

Nutrition Facts : Calories 294.6 calories, Carbohydrate 35.8 g, Cholesterol 33.9 mg, Fat 15.7 g, Fiber 2.9 g, Protein 5.7 g, SaturatedFat 3.4 g, Sodium 271.1 mg, Sugar 22.6 g

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your carrot cake.
Grate the carrots finely. This will help them distribute evenly throughout the cake.
Don't overmix the batter. Overmixing can make the cake tough.
Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can dry out the cake.
Let the cake cool completely before frosting it. This will help the frosting set properly.
Use a cream cheese frosting. Cream cheese frosting is a classic carrot cake frosting that is both delicious and easy to make.
Decorate the cake with chopped walnuts, pecans, or? grated carrots. This will add a festive touch to your cake.

Conclusion:

Whole wheat carrot cake is a delicious and nutritious cake that is perfect for any occasion. It is a great way to use up leftover carrots, and it is also a healthier alternative to traditional carrot cake. With its moist texture, sweet flavor, and cream cheese frosting, this cake is sure to be a hit with everyone who tries it.