Whole Wheat Carrot Cake

When life gives you carrots, you make homemade whole wheat carrot cake! A long while ago, (back in my deployment days when I first started this blog) I made a individual chicken pot pies. At the time, my boyfriend was back in the states while I was still overseas, so he was REALLY jealous that he couldn’t have any of the pies I had made.

Flash forward to today- I finally made those chicken pot pies for him! (In case you’re wondering, he’s a fan and wants me to make them once a week!) Along with making those delicious pot pies, I had an abundance of leftover carrots. So, when life gives your carrots, you make carrot cake!

I adapted this recipe from the back of the Bob’s Red Mill whole wheat pastry flour package. I added some freshly grated carrots, chopped pecans and got to mixing!

When life gives you carrots, you make homemade whole wheat carrot cake!

I actually ended up doubling the recipe to make a double layer cake however I didn’t double the icing recipe because I thought it was enough to ice both cakes.

When life gives you carrots, you make homemade whole wheat carrot cake!

When life gives you carrots, you make homemade whole wheat carrot cake!

This whole wheat carrot cake was nice and moist. I loved the texture of the pecans mixed throughout the cake and thought the icing perfectly complimented the carrot flavors.

When life gives you carrots, you make homemade whole wheat carrot cake!

When life gives you carrots, you make homemade whole wheat carrot cake!

Whole Wheat Carrot Cake

Ingredients

    For the carrot cake:
  • 1/2 cup white sugar
  • 1/2 brown sugar
  • 1/2 cup canola or vegetable oil
  • 2 eggs
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup whole wheat pastry flour
  • 1 cup grated fresh carrot
  • 1/4 cup chopped pecans
  • 3/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • For the icing:
  • 3 tablespoons soft margarine
  • 3 tablespoons soft cream cheese
  • 1/2 teaspoon vanilla
  • ABOUT two cups powdered sugar (more or less depending on what consistency you want)

Instructions

  1. For the cake:
  2. Preheat oven to 350 degrees.
  3. In a large bowl, mix brown sugar, white sugar, oil, eggs, salt and cinnamon together until throughly blended.
  4. Add pastry flour, grated carrot, pecans, baking soda and baking powder.
  5. Pour into a greased, round 8 inch pan and bake for about 40 minutes (or when toothpick comes out clean.)
  6. Once done baking, remove cake from oven and let cool for 20 minutes on baking rack.
  7. While cake is cooling, mix icing together.
  8. For the icing:
  9. Mix together margarine, cream cheese and vanilla.
  10. Add powdered sugar and mix thoroughly, occasionally tasting the icing. Add more margarine, cream cheese OR powdered sugar until reaching desired taste or consistency. (This is a loose recipe so really just mix ingredients to desired taste.)
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Comments

  1. says

    Yum! I love individual meat lies, so I can’t wait to try those out come fall! That carrot cake also sounds amazing. I love baking with whole wheat flour, but I rarely find enough recipes that utilize it. My boyfriend is going to be so excited! Thanks for sharing.

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