Wholemeal Carrot Cake

Name: Wholemeal Carrot Cake
Cook time: PTNuts 4-5 and Cake 45-50 M
Yield: 1 cake
Ingredients: 75g walnut pieces; 3 eggs; 100g light brown sugar; 100g sunflower oil; 200g Doves Farm Organic Self Raising Wholemeal Flour; 200g carrots, grated; 1 orange, rind and juice; 75g butter or plant butter; 150g icing sugar; 1 tsp ground cinnamon; orange, juice; oil, for tin

4.6

9 Ratings

Nuts 4-5 minutes and Cake 45-50 minutes 1 cake Nuts Vegetarian,Wholemeal

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About this recipe:

Moist, gently spiced, and naturally wholesome, this Wholemeal Carrot Cake is a comforting classic with a nourishing twist. Made with our Self Raising Wholemeal Flour for added depth and softness, it’s packed with grated carrot for sweetness, moisture, and a beautifully tender crumb.

Deliciously balanced with warm spices and your choice of nuts or fruit, it’s a versatile bake that feels both indulgent and feel-good. Perfect for afternoon tea, celebrations, or sharing with friends, this is a carrot cake you’ll want to make time and time again.

Equipment:

18cm/7 inch round, deep, loose bottom cake tin, electric beaters, mixing bowl

Ingredients:

75g walnut pieces
3 eggs
100g light brown sugar
100g sunflower oil
200g Doves Farm Organic Self Raising Wholemeal Flour
200g carrots, grated
1 orange, rind and juice
75g butter or plant butter
150g icing sugar
1 tsp ground cinnamon
orange, juice
oil, for tin

Method:

180°C, Fan 160°C, 350°F, Gas 4

Preheat the oven and rub some oil around the inside of a 18cm/7 inch round, deep, loose bottom cake tin or insert a baking liner.
Put the walnuts on a baking tray and cook in the oven for 5-6 minutes or in an air fryer for 3-4 minutes until golden. Leave to cool.
Put the eggs and sugar into a large mixing bowl and using electric beaters, beat until pale and frothy then beat in the oil.
Add the flour and beat until combined.
Finely grate the orange rind and carrots into the bowl, add and two thirds of the walnuts and mix well.
Pour the mixture into the cake tin, smooth the top and oven bake for 45-50 minutes or see below for air fryer baking.
Cool the cake in the tin for 30 minutes before turning out onto a wire rack.
To make the topping, chop the butter into cubes in a mixing bowl and beat until light and fluffy. Sift the icing sugar and cinnamon into the bowl, stir as it starts to combine then add 2-3 tablespoons of the juice and beat into a spreadable paste. Spread over the top and sides of the cold cake.
Finely chop the remaining walnuts and scatter them around the outer edges of the cake.