Whole wheat carrot cake

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10 min


12 servings

* PLUS Baking Time: 30 minutes


  • 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


  • 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,

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.