Bob’s Red Mill Whole Wheat Carrot Cake

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.

Lynn's Kitchen Adventures

Comments

  1. Oh, this looks great. Any recommendation on what to replace the pineapple with?

  2. 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.

  3. We love this carrot cake!! I made it about a month ago. One of dh’s favorite desserts!

  4. 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

  5. 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

  6. I made this cake for Easter and have had to make it at least 3 more times since. The family loved it.

  7. I made thirteen cakes with this recipes, all my family love it. Thank you so much. It’s just perfect whole wheat carrot cake 😉

  8. I love this Carrot Cake and have made it for several years. My entire families thinks it’s awesome. Shirleen

  9. We love this recipe! Awesome

  10. How about using a 9×13 pan instead?

  11. Marcia says:

    Best carrot cake I have ever baked. Friends and family rave about it. Making it for family friends visiting from out of state- who requested it!

  12. Hi Lynn,
    This recipe is my daughter’s favorite cake and I wanted to make her a big birthday cake. I was wondering if you could give me some advice on how to increase the measurements. Can I just double or triple this recipe without compromising the taste? I will be using a round 12×3 inch pan and a square 6×2 inch pan.

    • I don’t think I have ever doubled this recipe, but I think it will work fine. I have doubled other cakes and it works, so I think it should be fine with this one as well. And I am glad that your daughter enjoys the cake! I hope she has a happy birthday.

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