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.
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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
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