Whole Wheat Carrot Cake Recipe. Exquisite And Free of Stress!

I know you were looking forward to this whole wheat carrot cake, so I decided to prepare it. A super moist whole wheat cake, with an extraordinary mix of flavors. Really worth eating without any filling. Ideal for any time of the day, be it breakfast, snack or dessert. Cheer up for this amazing whole wheat version!

Carrots are a source of vitamins, minerals and water. Which can be consumed raw, cooked, boiled or blended and prepare countless recipes, such as juices, sauces, desserts, breads, flans, etc. With endless sweet or savory recipes, the carrot is one of the most attractive vegetables due to its great versatility.

See other carrot recipes here

Let’s talk a bit about the recipe:

Preparing this recipe is simple, since it is a recipe that has no complications in terms of its preparation and has more than one advantage. The ingredients used are just a few and frequently used, easy to find in any market. In addition, you can change any of them according to preference or need without inconvenience.

The consistency of this preparation is semi-liquid, this means that it should not be thick or liquid. So, if you are not sure or have doubts about it, as a suggestion, I recommend adding 3/4 of the recipe liquid. Then, once the total of the whole wheat flour has been integrated and observing the consistency, you will know if it is necessary to add the rest.

Generally, this type of cake is filled with cheese buttercream, but I am not one of those people who like it much. So, this time this carrot cake is a little sweeter, ideal to eat alone or use a filling without too much sugar (for the photo I used whipped cream). Another option is to decrease the amount of sugar in the recipe.

About the ingredients:

At Integralisimo, the whole wheat flour used is 100% organic whole wheat, finely ground (unless it is mentioned). In general, depending on the brand, it can absorb more or less liquid. For this reason I recommend incorporating the liquids gradually. As a result, keep in mind that the lower the volume, the lower the final product.

The fat used in this opportunity is sunflower oil. But you can substitute for margarine, olive oil, coconut oil, etc. Even so, depending on what fat is used, it can change its texture and final flavor. Therefore, always keep in mind the type and class of ingredients when preparing a specific recipe.

Also, it is possible to choose between orange juice, milk, no-dairy milk or just water. Similarly, you have the option of using a mixture of them, that is, half and half. As a consequence, replacing orange juice will significantly change its taste. Although you can use juice from other fruits such as tangerine, for example.

Another important ingredient is mascabo or whole cane sugar. Which, in addition to sweetening this preparation, fulfills the function of providing humidity, aroma and an incredible flavor. Although, if you cannot eat sugar or want to remove it from your daily diet, you can see how to replace it in the notes section.

About cooking:

Lastly, this whole wheat cake is baked at a medium low temperature of 180 degrees / 356 Fahrenheit for 1 hour. This time I made discs and divided the preparation into 2 molds of 20 cm each. Therefore, since the amount of mixture per mold was less, took approximately 30 minutes. Remember to adapt the baking according to the type of oven, mold used and time needed.

How to make whole wheat carrot cake

Do you have any questions or suggestions? Write me a comment at the end of this recipe 👇

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Visit my general site Locos Por La Comida where you will find all the recipes of Integralisimo, Locos Por Los Dulces and Veganisimos.

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