The Fantabulous Whole Wheat Carrot Cake
Indulge in the wholesome decadence of The Fantabulous Whole Wheat Carrot Cake—a delightful blend of comfort and nutrition! This moist and flavorful dessert features the nutty goodness of whole wheat flour paired with warm spices like cinnamon and nutmeg, creating a perfectly spiced base. Shredded carrots and a touch of unsweetened applesauce add natural sweetness and keep the cake incredibly tender, while an optional sprinkle of chopped nuts brings a satisfying crunch. Topped with a luscious cream cheese frosting, this crowd-pleasing treat is as beautiful as it is delicious. Perfect for everyday indulgence or special occasions, this healthier twist on classic carrot cake will become your new go-to recipe. Ready in under an hour, it serves 12 and is sure to be a hit!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 3 large Eggs
- 1 cup Brown sugar
- 0.5 cup Granulated sugar
- 0.5 cup Unsweetened applesauce
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 2 cups Grated carrots
- 0.75 cup Chopped walnuts or pecans (optional)
- 8 ounces Cream cheese, softened
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
- 1 tablespoon Milk (if needed to thin frosting)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, beat the eggs, brown sugar, and granulated sugar together until well combined and slightly frothy.
Add the unsweetened applesauce, vegetable oil, and vanilla extract to the egg mixture. Mix until smooth.
Gradually fold the dry ingredients into the wet ingredients, being careful not to overmix. Stir until just combined.
Gently fold in the grated carrots and chopped nuts (if using). The batter will be thick and rich.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake the cakes in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes are cooling, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. If the frosting is too thick, add a tablespoon of milk at a time until the desired consistency is reached.
Once the cakes are completely cool, spread a generous layer of frosting on top of one cake layer. Place the second cake layer on top and spread frosting over the top and sides of the cake.
Garnish with additional chopped nuts or grated carrot if desired. Slice and enjoy your Fantabulous Whole Wheat Carrot Cake!
Nutrition Facts
Calories |
4912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.3 g | 338% | |
| Saturated Fat | 74.4 g | 372% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 810 mg | 270% | |
| Sodium | 4296 mg | 187% | |
| Total Carbohydrate | 604.1 g | 220% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 395.2 g | ||
| Protein | 84.0 g | 168% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 731 mg | 56% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 2657 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
