Over the last six months I have been adapting many of my recipes using whole wheat. This has been working well, but I have also been looking for recipes that call for whole wheat. I have found quite a few really good recipes from King Arthur and Bob’s Red Mill.
I find that these recipes work well because they are written specifically for whole wheat. Whole wheat doesn’t always do well just substituted into a recipe. Sometimes you need to adjust the other ingredients to get a good result. You may need to adjust the eggs, oil, or other ingredients. Using recipes written for whole wheat flour takes the guess work out of it. They have figured out what works.
This recipe for carrot cake is an example of that. I had tried making carrot cakes using whole wheat before. I was able to get good results using 1/2 whole wheat and 1/2 all purpose flour, but I was never able to get good results using 100% whole wheat. That was until I tried this recipe. When I first saw it I was skeptical, but thought maybe a recipe from Bob’s Red Mill would actually work. And it did. It is really good.
My whole family liked this. I double it and use a 9×13 pan and add about five minutes onto the cooking time. I hope you enjoy it too.
Bob’s Red Mill Whole Wheat Carrot Cake
1/2 cup Brown Sugar
1/2 cup White Sugar
1/2 cup Canola Oil
2 Eggs
1/2 tsp. Salt
1 tsp. Cinnamon
1 cup Whole Wheat Pastry Flour ( I have used regular whole wheat it is just a little heavier)
1 cup Carrot, grated
1/4 cup Walnuts, chopped ( I left these out, but you could also use pecans)
3/4 tsp. Baking Soda
1 tsp. Baking Powder
8 oz. Pineapple, crushed and drained
1/2 cup White Sugar
1/2 cup Canola Oil
2 Eggs
1/2 tsp. Salt
1 tsp. Cinnamon
1 cup Whole Wheat Pastry Flour ( I have used regular whole wheat it is just a little heavier)
1 cup Carrot, grated
1/4 cup Walnuts, chopped ( I left these out, but you could also use pecans)
3/4 tsp. Baking Soda
1 tsp. Baking Powder
8 oz. Pineapple, crushed and drained
Mix together sugars, oil, eggs, salt and cinnamon. Add in the rest of the ingredients. Pour into a greased 9″x9″ pan and bake at 350°F until toothpick comes out clean (about 40 minutes).
I frost this with my cream cheese frosting that I use on my banana cake, but I usually 1/2 the recipe to make the cake a little healthier.
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Oh, this looks great. Any recommendation on what to replace the pineapple with?
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Pineapple adds moisture. You might try applesauce in it, but probably not a full 8oz like the pineapple because applesauce is more liquidy. Maybe 4 ounces. Let me know if you try it without or sub. something for the pineapple.
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We love this carrot cake!! I made it about a month ago. One of dh’s favorite desserts!
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made this last night, it was delicious!
i made a 3/4 batch of frosting and wished that I had made a 1/2 as recommended & i used 1/3 reduced fat cream cheese). i think the sugar recommendation for the frosting makes it cloyingly sweet
I left out the pineapple and nuts, added in 1/3 cup of flaked, unsweetened coconut and 1/3 c. raisins.
i thought it could have had a stronger carrot flavor and maybe some allspice and nutmeg would have added.
this is a pleasantly dense cake and now my new go to quick carrot cake. next time maybe ill try making it less sinful with less the substitution of yogurt instead of most of the oil
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just popped this in the oven — my 3rd or 4th time making it… its SOOO quick to throw together.
ive got it down just how i like it — double the carrots, 1tbs oil and the rest fat free yogurt!, a little allspice and nutmeg, no nuts, raisins and coconut…its just sooo adaptable! thank you for posting this
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