Whole Wheat Carrot Cake

A slice of carrot cake with cream cheese frosting on a plate.

5 from 2 votes

This whole wheat carrot cake is one of our all time favorite desserts. We love the flavor the pineapple gives it, but it is equally as delicious with unsweetened applesauce if you don’t have pineapple.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Servings: slices

Calories: 223kcal

Author: Jessica and Merissa

Equipment

Ingredients

1½ cups (180 grams) soft white wheat flour whole wheat pastry flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon sea salt
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ cup (104 grams) oil avocado oil or olive oil
1 cup (210 grams) granulated cane sugar
2 large eggs
½ cup (140 grams) crushed pineapple undrained
1 cup lightly packed (140 grams) finely grated carrots
1 batch cream cheese frosting or sour cream icing

Instructions

Preheat the oven to 350°F with the rack in the center or upper third position.
In a medium mixing bowl whisk together the dry ingredients.
1½ cups soft white wheat flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon sea salt, 2 teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves
In a large mixing bowl, using an electric hand mixer or whisk, combine the sugar and oil until no lumps remain.
½ cup oil, 1 cup granulated cane sugar
Add the eggs one at a time, mixing well after each addition.
2 large eggs
Add the pineapple and carrots, stir with a rubber spatula or spoon until well combined.
½ cup crushed pineapple, 1 cup lightly packed finely grated carrots
Add the dry ingredients to the wet ingredients, and stir until well combined and no lumps of flour remain.
Pour the batter into a greased 9x9x2 inch baking dish. Bake for 28-32 minutes or until a toothpick inserted into the center of the cake comes out clean.
Cool before frosting.

Notes

You can substitute hard white wheat flour or spelt flour for the soft white wheat flour.
You can substitute unsweetened applesauce (½ cup or 60 grams) for the crushed pineapple.

Nutrition