Wholemeal Carrot Cake
Elevate your dessert routine with this wholesome and nutritious Wholemeal Carrot Cake—a hearty twist on the classic favorite. Packed with the natural sweetness of freshly grated carrots and the nutty richness of wholemeal flour, this moist and flavorful cake strikes the perfect balance between indulgence and health. Warm spices like cinnamon and nutmeg deliver cozy, aromatic notes, while a creamy yogurt and cream cheese frosting, accented with a hint of lemon zest, adds a tangy, velvety finish. Perfect as a crowd-pleasing teatime treat or a guilt-free dessert, this wholemeal carrot cake is simple to prepare and comes together in under an hour. Sprinkle with chopped walnuts for added crunch and texture, and enjoy a slice of wholesome goodness!
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Recipe Information
Ingredients
- 200 grams Wholemeal flour
- 250 grams Carrots (grated)
- 2 teaspoons Baking powder
- 1 teaspoon Bicarbonate of soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoons Salt
- 150 grams Brown sugar
- 3 large Eggs
- 125 ml Vegetable oil
- 1 teaspoon Vanilla extract
- 50 grams Natural yogurt
- 50 grams Chopped walnuts (optional)
- 150 grams Plain yogurt (for frosting)
- 100 grams Cream cheese
- 75 grams Powdered sugar
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 180°C (350°F) and grease a 20cm round cake tin. Line the base with baking parchment.
In a large bowl, sift together the wholemeal flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, and salt. Stir in the brown sugar until evenly combined.
In another bowl, whisk together the eggs, vegetable oil, vanilla extract, and natural yogurt until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Avoid overmixing.
Fold in the grated carrots and chopped walnuts (if using).
Pour the batter into the prepared cake tin and smooth the top with a spatula.
Bake for 35-40 minutes or until a skewer inserted into the center of the cake comes out clean.
Let the cake cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
For the frosting, beat together the plain yogurt, cream cheese, powdered sugar, and lemon zest until smooth.
Once the cake is completely cool, spread the frosting evenly over the top. Optionally, sprinkle with chopped walnuts or zest on top for decoration.
Slice and serve your wholesome carrot cake. Enjoy!
Nutrition Facts
Calories |
3651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.0 g | 263% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 72.5 g | ||
| Cholesterol | 684 mg | 228% | |
| Sodium | 3595 mg | 156% | |
| Total Carbohydrate | 421.3 g | 153% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 246.5 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 816 mg | 63% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2753 mg | 59% | |
*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.
