No vegetarian cookbook would be complete without a carrot cake recipe. This version produces a moist cake that doesn’t rise very much, making it perfect for snacking.
Whole wheat carrot cake
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PREP TIME
10 min
Makes
12 servings
* PLUS Baking Time: 30 minutes
Ingredients
- 2 cups whole wheat pastry flour , or whole wheat flour
- 1 tbsp baking powder
- 1 tsp ground cardamom and cinnamon
- 1/2 tsp sea salt
- 1 cup honey
- 1/2 cup canola oil
- 3 eggs
- 1/4 cup milk
- 1 tsp vanilla
- 2 carrots , grated
Instructions
- Preheat oven to 375 F (190 C). Grease a 9×13-inch (3.5-L) pan. In a large bowl, stir flour with baking powder, cardamom, cinnamon and salt.
- In a medium bowl, beat honey with oil. Beat in eggs one at a time. Add milk and vanilla, and stir in carrots. Pour over dry ingredients and stir until combined. Pour into greased pan. Bake for 30 minutes or until golden brown and a cake tester inserted into centre comes out clean. Cool completely before frosting. Iced cake keeps well, covered, in the refrigerator for several days.
Nutrition (per serving)
- Calories
- 354,
- Protein
- 7 g,
- Carbohydrates
- 44 g,
- Fat
- 19 g,
