Homemade Wholemeal Carrot Cake Recipe: Rustic Sweet Joy

Crafting a delightful wholemeal carrot cake brings pure joy to your kitchen adventures.

Sweet carrots blend seamlessly with hearty whole wheat flour, creating a nutritious twist on a classic dessert.

Warm spices dance through each tender crumb, promising comfort in every bite.

Wholesome ingredients transform this traditional treat into a guilt-free indulgence you’ll adore.

Nutty undertones and natural sweetness make this cake a remarkable alternative to standard sugary versions.

Simple preparation methods ensure anyone can master this delectable recipe with confidence.

Grab your mixing bowl and let the baking magic begin!

Ways To Switch Up Nigella Wholemeal Carrot Cake

• Gluten-Free Carrot Cake: Replace wholemeal flour with almond or coconut flour for a celiac-friendly version.
• Vegan Carrot Cake: Substitute eggs with flax eggs, use coconut oil instead of butter, and swap dairy cream cheese for plant-based cream cheese alternative.
• Low-Sugar Carrot Cake: Replace sugar with stevia or monk fruit sweetener, reduce overall sweetness, and add extra spices like cinnamon for flavor depth.
• Nut-Free Option: Omit nuts completely or replace with sunflower seeds for those with nut allergies, maintaining cake's original texture and crunch.

Great Pairings For Nigella Wholemeal Carrot Cake

• Pair Creamy Cream Cheese Frosting with Chai Latte: The spicy, warm notes of chai tea complement the sweet, earthy carrot cake perfectly, creating a harmonious flavor balance.
• Enhance with Vanilla Bourbon Whiskey: A smooth, slightly sweet bourbon brings out the cake's nutty undertones and adds a sophisticated adult twist to the dessert experience.
• Match with Caramel Macchiato: The rich, buttery caramel notes interplay beautifully with the cake's warm spices and provide a delightful contrast to the cream cheese frosting.
• Serve alongside Cinnamon Roasted Pecans: Toasted pecans echo the cake's nutty elements while adding a crunchy texture that elevates the overall tasting experience.

How To Store Nigella Wholemeal Carrot Cake Easily

• Store frosted cake in an airtight container in the refrigerator for up to 5 days. Wrap tightly with plastic wrap to prevent drying out.
• Wrap completely cooled cake (without frosting) in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator before frosting.
• Cut individual slices, wrap separately in plastic wrap, then place in freezer bag. Freeze up to 2 months. Thaw at room temperature for 30-45 minutes before serving.
• Warm refrigerated or thawed cake slices in microwave for 15-20 seconds, or in oven at 300F for 5-7 minutes to restore moisture and softness.

Nigella Wholemeal Carrot Cake FAQ Roundup

• What makes wholemeal flour different from regular flour?

Wholemeal flour contains the entire wheat kernel, including bran, germ, and endosperm, providing more fiber, nutrients, and a nuttier flavor compared to refined white flour.

• Can I substitute oil with another ingredient?

Yes, you can use applesauce or mashed banana as a healthier alternative to oil, which will reduce total fat content while keeping the cake moist.

• How do I know when the carrot cake is fully baked?

Insert a toothpick into the center of the cake – if it comes out clean with no wet batter, the cake is done. The top should also be golden brown and slightly springy when touched.

Why You’ll Want To Try Nigella Wholemeal Carrot Cake

• Boost Nutrition: Pack this cake with wholesome ingredients like wholemeal flour and carrots, delivering extra fiber and vitamins in every delightful slice.
• Crowd-Pleasing Dessert: Perfect for family gatherings, potlucks, and celebrations where everyone craves a sweet treat that feels slightly healthier than traditional cakes.
• Quick Preparation: Simple mixing technique allows even novice bakers to create a delicious homemade dessert without complicated steps or specialized baking skills.
• Versatile Serving Option: Enjoy as a breakfast treat, afternoon snack, or elegant dessert – this carrot cake adapts beautifully to different meal occasions and personal preferences.

What You’ll Use In Nigella Wholemeal Carrot Cake

• Wholemeal Flour: A hearty whole grain flour that adds nutty flavor and extra nutrients to the cake.
• All-Purpose Flour: Provides structure and helps bind the cake ingredients together.
• Baking Soda, Baking Powder: Essential leavening agents that help the cake rise and become light and fluffy.
• Cinnamon, Nutmeg: Warm spices that enhance the cake's comforting flavor profile.
• Salt: Balances and intensifies the overall taste of the cake.

• Eggs: Bind the ingredients and provide moisture and richness to the cake.
• Vegetable Oil: Keeps the cake moist and tender.
• Brown Sugar, White Sugar: Add sweetness and help create a soft texture.
• Vanilla Extract: Adds depth and enhances the cake's aromatic qualities.

• Carrots: The star ingredient that provides natural sweetness, moisture, and a vibrant orange color to the cake.
• Walnuts or Pecans: Add crunch, texture, and a nutty flavor to the wholemeal carrot cake.

• Cream Cheese, Butter: Create a rich and creamy frosting base.
• Powdered Sugar: Provides sweetness and helps achieve the right frosting consistency.
• Vanilla Extract: Enhances the frosting's flavor.

Simple Directions For Nigella Wholemeal Carrot Cake

Step 1: Preheat and Prepare Baking Vessels

Warm your oven to 350°F (175°C). Generously grease two 9-inch round cake pans and line the bottoms with parchment paper to ensure smooth cake release.

Step 2: Roast Nutty Goodness

Place your chosen nuts in a dry skillet over medium heat. Gently toast them until they become fragrant and golden brown. Remove from heat and roughly chop into delightful chunks.

Step 3: Create Dry Ingredient Blend

• Wholemeal flour
• Baking powder
• Baking soda
• Ground cinnamon
• Salt

Whisk these ingredients together to distribute evenly. Fold in freshly grated carrots and toasted chopped nuts.

Step 4: Craft Wet Ingredient Mixture

• Vegetable oil
• Eggs
• Vanilla extract
• Brown sugar

Blend until the mixture becomes smooth and well-incorporated.

Step 5: Marry Wet and Dry Ingredients

Gently pour the wet ingredients into the dry ingredient mixture. Stir carefully, avoiding overmixing to maintain the cake’s tender texture. Mix just until the ingredients are combined.

Step 6: Bake to Perfection

Divide the batter evenly between the prepared cake pans. Slide into the preheated oven and bake for 45-50 minutes. The cake is ready when a toothpick inserted in the center comes out clean.

Step 7: Cool and Decorate

Allow the cakes to cool completely in the pans. Once cooled, remove and frost with cream cheese frosting. Sprinkle additional toasted nuts on top for a delightful crunch.

Helpful Advice For Nigella Wholemeal Carrot Cake

• Toast Nuts Perfectly: Gently roast walnuts or pecans in a dry skillet until fragrant and golden brown to enhance their nutty flavor and crunchy texture.
• Prevent Soggy Cake: Grate carrots finely and pat them dry with paper towels to remove excess moisture, ensuring a light and fluffy cake texture.
• Gentle Mixing Technique: Fold wet and dry ingredients together with a light hand, stopping just when combined to avoid tough, dense cake.
• Moisture-Locking Trick: Wrap cooled cake layers in plastic wrap and refrigerate briefly before frosting to seal in moisture and make frosting easier.
• Dairy-Free Adaptation: Swap butter with vegetable oil and use plant-based cream cheese alternative for a vegan-friendly version of this classic carrot cake.

Wholemeal Carrot Cake Recipe

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4.9 from 34 reviews

• Total Time: 60-65 mins
• Yield: 8 1x

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Description

Homemade wholemeal carrot cake delivers rich, nutty flavors with each delightful slice. Warm spices and cream cheese frosting create an irresistible dessert you’ll want to savor again and again.

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Ingredients

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Main Dry Ingredients:

• 2 cups whole wheat pastry flour
• 1.5 cups white whole wheat flour
• 1 tablespoon cinnamon
• 2 teaspoons ginger
• 2 teaspoons baking powder
• 1.5 teaspoons sea salt
• 1 teaspoon baking soda

Wet Ingredients:

• 1.5 pounds (680 grams) carrots, grated
• 3/4 cup olive oil
• 1.25 cups maple syrup
• 1 cup milk
• 4 eggs
• 2 teaspoons vanilla

Nuts and Topping:

• 1 cup raw pecans or walnuts
• Cream cheese frosting

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Instructions

1. Preheat the oven to 350°F (175°C) and prepare two 9-inch cake pans by greasing and lining with parchment paper.
2. Gently toast the nuts in a dry skillet until fragrant, then roughly chop them into uneven pieces.
3. In a large mixing bowl, sift together the dry ingredients, ensuring even distribution of flour, spices, and leavening agents.
4. Fold the grated carrots and chopped nuts into the dry ingredient mixture, coating them evenly.
5. In a separate bowl, whisk together the wet ingredients until smooth and well-combined, creating a uniform liquid base.
6. Carefully pour the wet ingredients into the dry mixture, stirring gently until just incorporated – avoid overmixing to maintain the cake’s tender texture.
7. Evenly distribute the batter between the prepared cake pans, smoothing the tops with a spatula.
8. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and let the cakes cool completely in the pans for about 10 minutes.
10. Transfer to a wire rack to cool entirely before applying cream cheese frosting.
11. Once cooled, frost the cake and garnish the top with additional toasted nuts for extra crunch and visual appeal.

Notes

• Toast nuts on a dry skillet for enhanced nutty flavor and crunchier texture, watching carefully to prevent burning.
• Use freshly grated carrots for maximum moisture and natural sweetness in the cake.
• For gluten-free option, substitute wholemeal flour with almond or gluten-free flour blend, ensuring 1:1 replacement ratio.
• Reduce sugar content by using applesauce or mashed bananas as partial sweetener, maintaining cake’s moisture and adding natural sweetness.

• Prep Time: 15 mins
• Cook Time: 45-50 mins
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 314 kcal
• Sugar: 16 g
• Sodium: 220 mg
• Fat: 18 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 4.5 g
• Protein: 6 g
• Cholesterol: 55 mg