Easiest and best ever Whole Wheat Carrot Cake!!
This cake is not any special, its just another carrot cake that my whole family loves. Who doesn’t love a healthy cake?? So this cake can be had even for breakfast for a healthy option.
My Son just wanted it right out of the oven. He is always around whenever I start to arrange the ingredients to bake. And his ears are so sharp, he will run to the oven as soon as the oven bell rings.
So most of the time I bake when he sleeps and hide it somewhere to avoid his sweet carvings. I give him just a portion of it.
This Whole Wheat Carrot Cake uses wheat flour and brown sugar. I used coconut oil to avoid refined ingredients. You can always use any other flavorless oil too.
I have made a gluten free Carrot Cake using almond flour that’s just so perfect for everyone.
This ultimate Carrot Cake is such an easy and healthy breakfast option even for kids.
- 1/4 cup Melted Coconut Oil
- 160 g (1 cup) Brown Sugar
- 1/3 cup Milk
- 2 Eggs
- 1 tsp Vanilla extract
- 150 g (1 + 1/4 cup) Whole Wheat Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 cup Grated Carrot
- 1/4 tsp Salt
- 10 Chopped Walnuts
- 1 tsp Cinnamon Powder
Preheat Oven to 200 C for 20 min and prepare a loaf pan with butter paper.
Measure the flour, cinnamon powder, baking powder, baking soda and salt in a bowl and whisk it well. Add Grated Carrot and walnuts to it and mix it.
Using the whisk, beat Oil and sugar in another bowl.
Add one egg at a time and mix well.
Add Vanilla Extract and combine.
Alternatively add milk and dry mixture starting and ending with dry.
Pour the batter in the prepared tin and top it with more walnuts.
Bake for 20-30 minutes until toothpick inserted comes out clean.