WHOLEMEAL CARROT CAKE
Make and share this Wholemeal Carrot Cake recipe from Food.com.
Provided by Kiwipom
Categories Dessert
Time 50m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Sift flour, soda and cinnamon into bowl, return husks in sifter to bowl.
- Add sultanas, carrot and sugar, mix well.
- Beat eggs and oil together with fork, add to well in centre of dry ingredients, beat well.
- Spread mixture into well-greased 28cm x 18cm (11in x 7in) lamington tin, bake in moderate (175 C) oven approximately 40 minutes or until cooked when tested.
- Let stand in tin 5 minutes before turning on to wire rack to cool.
Nutrition Facts : Calories 3345, Fat 176.9, SaturatedFat 28.2, Cholesterol 423, Sodium 1538.8, Carbohydrate 436.6, Fiber 27.1, Sugar 306.3, Protein 36.2
FRAGRANT AND HEALTHY CARROT CAKE
This carrot cake uses very little sugar and is very fragrant and sweet from molasses and dried figs that I use as a substitute for sugar. Citrus fruit and spices give it very fresh taste. It is a very moist and tasty cake.
Provided by Maka
Categories Desserts Cakes Spice Cake Recipes
Time 1h25m
Yield 9
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.
- In a large bowl, stir together the whole wheat flour, cake flour, brown sugar, cinnamon, carob, baking powder, baking soda and salt. Make a well in the center and pour in the molasses, oil, eggs and orange juice. Mix until the dry ingredients are moistened, then stir in the orange zest, lemon zest, raisins, figs, poppy seeds, carrots and pecans until evenly distributed. Pour into the prepared pan.
- Bake for 1 hour and 10 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool for 30 minutes before removing from the pan.
Nutrition Facts : Calories 315 calories, Carbohydrate 52.8 g, Cholesterol 41.3 mg, Fat 10.9 g, Fiber 5.6 g, Protein 5.5 g, SaturatedFat 1.7 g, Sodium 367.6 mg, Sugar 28.9 g
THE ULTIMATE MAKEOVER: CARROT CAKE
Angela Nilsen rethinks traditional ingredients and baking techniques to create a healthier version of a classic
Provided by Angela Nilsen
Categories Afternoon tea, Treat
Time 1h30m
Yield Cuts into 16 squares
Number Of Ingredients 16
Steps:
- Heat oven to 160C/fan 140C/gas 3. For the cake, finely grate the zest from the orange and squeeze 3 tbsp of juice. Pour the juice over the raisins in a bowl, stir in zest, then leave to soak while you make the cake. Lightly oil and line the base of a deep 20cm square cake tin. Mix the flours with 1 tsp baking powder, bicarbonate of soda and cinnamon.
- Separate one of the eggs. Put the white in a small bowl and the yolk in a large one. Break the remaining whole egg in with the yolk, then tip in the sugar. Whisk together for 1-2 mins until thick and foamy. Slowly pour in the oil and continue to whisk on a low speed until well mixed. Tip in the flour mix, half at a time, and gently stir it into the egg mixture with a rubber spatula or big spoon. The mix will be quite stiff. Put the extra pinch of baking powder in with the egg white and whisk to soft peaks.
- Fold the carrot, raisins (and any liquid) into the flour mixture. Gently fold in the whisked egg white, then pour into the tin. Jiggle the tin to level the mixture. Bake for 1 hr until risen and firm or until a skewer inserted in the centre comes out clean. Leave to cool in the tin 5 mins, turn out onto a wire rack, peel off the paper, then leave until cold.
- To make the frosting, stir the soft cheese, Quark, icing sugar and orange zest together - don't overbeat. Stir in the lemon juice. Swirl the frosting over the cake and cut into 16 square. This cake is even better if left well wrapped for a day or two before icing and eating. Will keep up to 5 days uniced in an airtight tin, or in the fridge if iced.
Nutrition Facts : Calories 217 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.52 milligram of sodium
THE FANTABULOUS WHOLE WHEAT CARROT CAKE
This cake is pretty amazing. It's made without refined flour or sugar, but the taste and texture are sublime: it's not heavy at all. Besides that, there are plenty of carrots, nuts, and pineapple mixed in. Carrot cake is one of my favorites, and it's even better when I can actually feel good about eating it! :-) Frost with a cream cheese frosting (spreading apricot preserves between the two layers is good too). Prep time does not include grating carrots.
Provided by A Messy Cook
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Combine dry ingredients.
- Add oil, honey, and eggs; mix well.
- Stir in remaining 3 ingredients.
- Bake in two greased 9-inch cake layer pans for 35-40 minutes at 350 degrees.
- Cool in pans several minutes, then remove from pans and cool completely on wire rack.
- You can also bake this in a 9x13 pan as a sheet cake -- just as good, and easier than frosting a layer cake!
Nutrition Facts : Calories 243.9, Fat 14.2, SaturatedFat 2, Cholesterol 46.5, Sodium 316, Carbohydrate 27.6, Fiber 2.6, Sugar 15.2, Protein 4.4
THE BEST CARROT CAKE YOU'LL EVER EAT RECIPE BY TASTY
Hand-grating carrots is a labor of love that gives this recipe the ultimate carrot flavor and delicate texture we love in our cake. Not to be outdone, the luscious cream cheese frosting has real vanilla bean to take this cake to the next level. This is the best carrot cake we have ever made.
Provided by Matt Ciampa
Categories Bakery Goods
Time 1h40m
Yield 12 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 350°F (180°C). Line the bottoms of 3 9-inch round cake pans with parchment paper and grease with nonstick spray.
- Make the cake: Grate the carrots on the large holes of a box grater. You should have about 6 cups.
- In a large bowl, combine the grated carrots and buttermilk and stir until the carrots are completely coated.
- In a medium bowl, sift together the all-purpose and whole wheat flours, baking powder, cinnamon, ginger, salt, baking soda, cloves, allspice and nutmeg.
- In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with an electric hand mixer), combine the brown and granulated sugars, eggs, and vanilla. Beat on medium speed until the mixture drips from the whisk in ribbons, about 3 minutes.
- With the mixer running on medium speed, slowly drizzle in the vegetable oil, scraping down the sides of the bowl halfway through, if necessary. Continue mixing until the mixture is fully emulsified, about 2 minutes.
- Add ⅓ of the flour mixture and mix on low speed until just combined. Add ½ of the carrot mixture and continue mixing on low speed until incorporated. Continue alternating adding the flour and carrot mixture. Remove the bowl from the mixer and use a flat rubber spatula to bring the batter together.
- Evenly divide the batter between the prepared cake pans.
- Bake until a toothpick inserted into the center of a cake comes out clean, about 25 minutes. Let the cakes cool for about 10 minutes, then remove from the pans and let cool completely.
- Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), cream together the butter, cream cheese, vanilla extract, salt, and vanilla bean seeds until creamy, about 1 minute. Add the powdered sugar and continue mixing until silky and smooth, about 4 minutes.
- Assemble the cake: Dab a bit of frosting on a cake board and place a cake layer on top. Scoop 1 cup of frosting onto the cake. Repeat with the remaining 2 layers. Use the remaining frosting to coat the top of the cake completely, leaving the sides naked.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 755 calories, Carbohydrate 107 grams, Fat 33 grams, Fiber 4 grams, Protein 10 grams, Sugar 74 grams
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HEALTHY WHOLEMEAL CARROT CAKE – HOMEMADE EATERY
From homemadeeatery.com
5/5 (3)Total Time 50 minsCategory Breakfast, SnackCalories 144 per serving
- Preheat your oven to 180 C (350 F) then line a non-stick 8 x 5 inch loaf tin with parchment paper.
- Add wholemeal flour, cinnamon, nutmeg, ginger, baking powder, bicarb of soda and salt into a bowl. Stir then set it aside.
- In a separate larger bowl, grate the carrots and apple then add in the eggs, almond milk, brown sugar, oil, vanilla extract and lemon juice. Whisk well until a runny mixture forms.
- Sift half of the dry ingredients to the wet ingredients then whisk. Sift in the remaining half and whisk again until a thick cake batter forms. Lastly, fold in the crushed walnuts.
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