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Whole Wheat Carrot Cake

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Baking and Desserts | Yugoslavian cuisine

⏳ Time

1 hour

🥕 Ingredients

10

🍽️ Servings

6

Description

P.S. This recipe is diet-friendly (as diet-friendly as cake can be)! Therefore, the cake is moderately sweet and is made using only whole wheat flour. If you want to make a non-diet version with a familiar sweet dessert flavor, feel free to replace part or all of the flour with regular flour, and confidently increase the sugar to 200-220 grams. Serve generously topped with a cream made from whipped cream cheese, butter, powdered sugar, and vanilla. It will be quite a festive dessert. You can also make it in muffin or cupcake format.

Ingredients

  • Carrot - 12.3 oz
  • Whole Wheat Flour - 5.6 oz
  • Chicken Eggs - 4 pieces
  • Brown Sugar - 5.3 oz
  • Baking Powder - 0.4 oz
  • Salt - a pinch
  • Olive Oil - 1 fl oz
  • Ground Cinnamon - to taste
  • Ground Nutmeg - to taste
  • Walnuts - 5.3 oz

Step by Step guide

Step 1

Preheat the oven to 356°F. Grate the carrots on a fine grater, and chop the walnuts into large crumbs in a blender.

Step 2

In a deep bowl, whisk together the dry ingredients (except for the walnuts). Add spices to taste; I don't like them to be too intense in this cake, so I add no more than half a teaspoon. You can also add ground dried ginger.

Step 3

Beat the eggs into the mixture, add the olive oil, and mix with a mixer on medium speed for 4-5 minutes. Add the grated carrots and walnuts, and mix on low speed.

Step 4

Bake for about 30 minutes in a greased baking pan. Check for doneness with a toothpick.

Step 5

Serve as is, drizzled with cream, or make a quick frosting: whip cream cheese with powdered sugar and vanilla seeds.

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