Whole Wheat Carrot Cake

Whole Wheat Carrot Cake
Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 8 people
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Difficulty level: 2 out of 4

15 Ingredients

  • 1/2tablespoons salt
  • 2 cups whole wheat flour
  • 2teaspoons baking powder
  • 2teaspoons ground allspice
  • 1teaspoons ground ginger
  • 200grams light brown sugar
  • 225grams butter (at room temperature)
  • 6 large eggs, beaten
  • 2 oranges, grated zest
  • 1teaspoons pure vanilla extract
  • 180grams small carrots, peeled and coarsely grated
  • 145grams raisins
  • 225grams cream cheese
  • 130grams sugar
  • 1/4 cup fresh orange juice

Nutrition per serving

3000 Kilojoules or 718 Calories
34% of daily energy intake*
Protein
11.2grams
Fat
37.9grams
Carbs
79.6grams
Sugars
59.5grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

This carrot cake recipe is easy to make and uses whole wheat flour for a healthier twist. Topped with a zesty orange cream cheese frosting makes this cake the perfect afternoon treat.

Method

Step 1 of 3

Preheat the oven to 175°C. Butter two 20cm round cake pans, and line the bottoms with parchment paper. Whisk the flour, baking powder, allspice, ginger, and salt in a large bowl, then stir in the sugar. Add the butter, eggs, vanilla, and half the zest. Beat with an electric mixer set on high speed about 2 minutes or until the mixture is smooth. Stir in the carrots and raisins.

Step 2 of 3

Spread the batter in the pans. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool for 10 minutes. Invert, peel off the paper, turn right-side up, and cool completely.

Step 3 of 3

Meanwhile, make the frosting. Beat the cream cheese, remaining orange zest, and confectioner's sugar. Add enough orange juice to make a spreadable frosting. Spread 1/2 cup of the frosting over 1 cake layer, top with the other layer, and frost with the remainder.

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