Info
- Course: Dessert
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 25 Times
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Whole Wheat Carrot Cake
Cookbook
This delicious, fiber-rich cake has a healthful profile.
Yield : Makes 8 slices
Prep Time : 15 mins, plus cooling
Cooking Time : 20–25 mins
Ingredients
- 2 cups whole wheat pastry flour
- 2 tsp baking powder
- 2 tsp ground allspice
- 1 tsp ground ginger
- ½ 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
- ¼ cup fresh orange juice
Special Equipment:
- Two 8 in (20cm) round cake pans
Directions
1. Preheat the oven to 350°F (175°C). Butter two 8in (20cm) round cake pans, and line the bottoms with parchment paper. Whisk the flour, baking powder, allspice, ginger, and salt in a large bowl, then stir in the sugar. Add the butter, eggs, vanilla, and half the zest. Beat with an electric mixer set on high speed about 2 minutes or until the mixture is smooth. Stir in the carrots and raisins.
2. Spread the batter in the pans. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool for 10 minutes. Invert, peel off the paper, turn right-side up, and cool completely.
3. Meanwhile, make the frosting. Beat the cream cheese, remaining orange zest, and confectioner's sugar. Add enough orange juice to make a spreadable frosting. Spread ½ cup of the frosting over 1 cake layer, top with the other layer, and frost with the remainder.
© 2008 Dorling Kindersley
Nutritional Information
Nutrients per serving
692 kcal
18 % daily value
10 % daily value
19 % daily value
502 mg
63 mg
12 g
55 g
5 g
84 g
251 mg
445 mg
21 g
37 g
15 % daily value
