45-50 minutes
1 cake
Nuts
Wholemeal,Vegetarian
Wholemeal Carrot Cake
45-50 minutes
1 cake
Nuts
Wholemeal,Vegetarian
About this recipe:
Made with wholemeal flour, the grated carrot in this tasty cake keeps the cake moist and the flavour improves after several days in the cake tin. You may also like our Sugar Free Banana and Carrot Cake.
Equipment:
18cm/7” round, deep, loose bottom cake tin, electric beaters, mixing bowl and oven tray
Ingredients:
CAKE
200g carrots, grated
1 orange, grated rind
3 eggs
100g light brown sugar
100g sunflower oil
200g Doves Farm Organic Self Raising Wholemeal Flour
50g walnut pieces
oil, for tin
TOPPING
25g walnut pieces
75g butter
150g icing sugar
1 tsp ground cinnamon
1 orange, juice
Method:
180°C, Fan 160°C, 350°F, Gas 4
Cake
- Pre-heat the oven.
- Rub some oil around the inside of a 18cm/7” round, deep, loose bottom cake tin or insert a baking liner.
- Finely grate the carrots and orange rind into a bowl and set aside.
- Put the eggs and sugar into a large mixing bowl and using electric beaters, beat until pale and frothy.
- Beat in the oil.
- Add the flour and beat until combined.
- Scrape down the sides of the bowl, add the carrots and beat again.
- Stir in the walnuts.
- Pour the mixture into the prepared cake tin.
- Bake for 45-50 minutes.
- Cool the cake in the tin for 30 minutes before turning out onto a wire rack.
Topping
- Finely chop the walnuts, put them on an oven tray and bake in a hot oven or toast under the grill for 2-3- minutes until golden. Leave to cool.
- Put the butter into a mixing bowl and beat until it is light and fluffy.
- Sieve the icing sugar and cinnamon into the bowl and beat, slowly at first, until combined.
- Squeeze the orange and add 2-3 tablespoons of the juice to make a spreadable consistency.
- Spread the topping over the top of the cold cake.
- Dust the outer edges of the cake with the cold, chopped walnuts.
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Chrissie Holland
I made this today and used wholemeal bread flour. A tasty cake that's more healthy
Reviewing: Wholemeal Carrot Cake
Alexandra
I think this is the first cake I have made with wholemeal flour and it really complemented the flavour. Nice simple recipe. I added 50 g of sultanas to the mix - delicious!
Reviewing: Wholemeal Carrot Cake
Kirsty
This is an amazing recipe! I used coconut oil (melted) instead of sunflower oil and it worked out well.
Reviewing: Wholemeal Carrot Cake
JB
Really lovely cake! Used white self raising flour , left out the nuts and instead of the icing made an orange juice and sugar drizzle sauce. Will be making again
Reviewing: Wholemeal Carrot Cake
Lorna
I made this today with wholemeal SR flour but used melted butter instead of oil. It is absolutely delicious as written but I’ll add sultanas soaked in orange juice to add another texture next time I make it.
Reviewing: Wholemeal Carrot Cake
Maggie Fitzpatrick-Reeves
I made an unhealthy version with white flour and sugar as I didn't have brown. I was asked for the recipe 10 times. I think that shows how great this recipe is
Reviewing: Wholemeal Carrot Cake
Mrs Anneke Brooks
I've made this cake yesterday using the exact ingredients but with Dove's Farm Gluten Free Selfraising White Flour instead of the wholemeal flour in this recipe and it has turned out lovely! The icing is wonderfull too
Reviewing: Wholemeal Carrot Cake
Mrs Liz Cooper
This is now my favourite cake ever, it is the best carrot cake I've ever tried. I tried my mums one she had made about 3 days after she had made it and it's just incredible!
Reviewing: Wholemeal Carrot Cake
Ms Clare McEnnis
I followed the instructions to the letter. The cake was an easy bake, however, it tasted like a sweet bread loaf rather than a carrot cake. I think the choice of wholemeal flour for this recipe is a bad one. The next time I will use ordinary self raising flour, possibly, two thirds self raising and one third wholemeal, but, definitely not 100% wholemeal.
Reviewing: Wholemeal Carrot Cake