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Whole Wheat Carrot Cake Recipe

Course: Dessert
Total Time: Under 1 Hour
Skill Level: Moderate
Cost: Moderate
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Whole Wheat Carrot Cake

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This delicious, fiber-rich cake has a healthful profile.

Yield: Makes 8 slices


  • 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


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

Nutrients per serving (% daily value)

692kcal (35%)
178mg (18%)
6mg (10%)
581mcg RAE (19%)
251mg (84%)
445mg (19%)
21g (107%)
37g (57%)
3mg (15%)

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