Whole Wheat Carrot Cake with Cream Cheese Frosting
Indulge in the wholesome goodness of this Whole Wheat Carrot Cake with Cream Cheese Frosting—a healthier twist on a classic dessert that's as delicious as it is nourishing. Made with nutrient-packed whole wheat flour, heartwarming spices like cinnamon and nutmeg, and naturally sweet grated carrots, this cake offers a moist, tender crumb without sacrificing flavor. A touch of applesauce enhances the moisture while cutting back on excess oil, making it a guilt-free treat. Topped with a luscious, velvety cream cheese frosting, this cake strikes the perfect balance between decadence and health-conscious baking. Ideal for family gatherings, holiday celebrations, or anytime you crave a homestyle dessert, this recipe is easy to follow and perfect for beginners and seasoned bakers alike. Whether served plain or garnished with chopped walnuts, it’s a guaranteed crowd-pleaser that will leave everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 2 teaspoons Baking powder
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 3 large Eggs
- 1 cup Brown sugar
- 0.5 cup Granulated sugar
- 0.75 cups Vegetable oil
- 0.5 cups Applesauce (unsweetened)
- 2 teaspoons Vanilla extract
- 2 cups Grated carrots
- 0.5 cup Chopped walnuts (optional)
- 8 ounces Cream cheese (softened)
- 4 tablespoons Unsalted butter (softened)
- 2 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line with parchment paper.
In a medium bowl, whisk together the whole wheat flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, beat the eggs with an electric mixer on medium speed until slightly frothy, about 1 minute.
Add the brown sugar, granulated sugar, vegetable oil, applesauce, and vanilla extract to the eggs. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Fold in the grated carrots and, if using, chopped walnuts. Ensure the carrots are evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and spread it evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool completely in the pan before frosting.
To make the frosting, beat the softened cream cheese and butter together in a medium bowl until smooth and creamy.
Gradually add the powdered sugar, beating on low speed until incorporated, then increase to medium-high speed and beat until fluffy.
Mix in 1 teaspoon of vanilla extract until well combined.
Spread the cream cheese frosting evenly over the cooled cake using a spatula.
Slice, serve, and enjoy your Whole Wheat Carrot Cake with Cream Cheese Frosting!
Nutrition Facts
Calories |
6042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 341.5 g | 438% | |
| Saturated Fat | 108.9 g | 544% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 933 mg | 311% | |
| Sodium | 3264 mg | 142% | |
| Total Carbohydrate | 720.0 g | 262% | |
| Dietary Fiber | 45.3 g | 162% | |
| Total Sugars | 510.8 g | ||
| Protein | 79.0 g | 158% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 706 mg | 54% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2511 mg | 53% | |
*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.
