Whole grains work super well for baking. This whole wheat carrot cake is perfect for Easter or any time you want a sweet treat.
I have made the switch to mainly grinding our own flour. I just have gotten used to the taste and how it behaves, and love that we are using the entire grain. Whole wheat flour generally just isn't the same.
Whole grains can have a bit of a strong taste, so introduce them to your family with strong pairings such as Whole Wheat Chocolate Cake. The chocolate can help mask some of that "healthy" taste. I also love to make Whole Wheat Shortbread Cutouts when we are short on eggs.
Key Ingredients
Flour - Figure about 1 cup of berries per 1.5 cups of flour. But always measure the flour after milling! This just gives you a starting point.
Eggs - Plenty of eggs here for a super tender texture with the whole grains.
Sugar - Cake needs sugar, and we reach for brown so we are again layering strong tastes together.
Carrots - Wash really well and there's no need to peel before grating.
Nuts - I think walnuts are the perfect pairing! I crush them quite small so they aren't as noticeable.
Frosting - Cream cheese is the most classic pairing with carrot cake!
How to Make Carrot Bundt Cake
***See recipe card below for precise measurements and instructions.***
Step 1: Whisk wet ingredients very well in a large bowl.
Step 2: Whisk dry ingredients in their own bowl, then add to wet and just combine.
Step 3: Stir in carrots and walnuts.
Step 4: The batter will be quite thick. Let it rest 10-15 minutes at this point.
Step 5: Add batter to prepared can and bake.
Step 6: Allow to cool completely before frosting.
Step 7: Add softened cream cheese and butter to your mixer.
Step 8: Whip in powdered sugar until desired texture is reached.
FAQs
I like soft wheat for baking, when I'm not using yeast. You will yield a more tender crumb. White or red doesn't matter, though I think red has a stronger taste so again, reach for soft white wheat when doing this type of baking, especially if you are new to the taste. Winter and summer are just when the wheat was harvested.
Not yet grinding your own? Look for brands at the grocery store that are higher quality, meaning they aren't bleached and don't have nutrients removed in processing and then added back in. Your typical store brand will likely not actually be "whole wheat" no matter what the label says. And in a pinch, you can use organic all-purpose flour, no sweat. You just can skip the 15 minute hydration if using it.
The whole grains need that extra moisture, hence the bunch of eggs we are using. I wait to preheat my oven until after I have mixed up the batter. This gives me a built in waiting period so the batter hydrates or autolyzes. Just leave the bowl to rest and then when the oven is ready you can pour it into your prepared pan and get baking.
Photos by Dante from Shire by the Sea
More Whole Grain Recipes
Hey friends, don't forget to follow me over on Instagram, cause if you like me here, I post there a LOT! I'm also on YouTube with tutorials and Facebook for all sorts of things.
If you like this recipe, I’d love if you reviewed it so others can find it easier. Sharing this recipe on Facebook or Pinterest is another way you can help us out at no cost to you. Thanks, xo Kate
Carrot Bundt Cake
Ingredients
Cake:
- 4 eggs
- 1 cup brown sugar
- 1 cup olive oil
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 cups shredded carrots
- 1 cup crushed walnuts
Icing:
- 8 oz cream cheese room temperature
- ½ cup butter room temperature
- ¼ whole milk
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
Cake:
- Grease bundt pan with oil or fat and set aside.
- Mill flour and set aside.
- Shred 3 cups of carrots and crush walnuts; set aside.
- Mix sugar, oil, and vanilla extract with whisk in a large bowl. Add one egg at a time and whisk until each is well incorporated.
- In another bowl add the flour, baking powder, baking soda, and salt with whisk. Add the dry ingredients to the wet just combined.
- Fold in shredded carrots and then the crushed walnuts until batter is uniform.
- Let batter sit for 15 minutes while oven preheats to 350°F.
- Pour into prepared pan.
- Bake for 30-35 minutes or until lightly golden brown and beginning to separate from the edges.
- Take out of oven and let cool in pan for 10-15 minutes before removing to a wire rack to cool completely.
Icing:
- In a stand mixer bowl or large bowl, beat cream cheese, butter, and vanilla extract together on medium speed until fluffy.
- Slowly add powdered sugar and salt; mix until smooth.
- Add the milk and mix until incorporated.
- Spread over cooled cake.
Notes
- Not a fan of icing? A dusting of powdered sugar is also great.
- Feel free to add raisins for half the walnuts.
Leave a Reply