Wholemeal Carrot Cake

    Wholemeal Carrot Cake


    35 people made this

    About this recipe: A delicious and hearty carrot cake made with wholemeal flour and wheatgerm for a nutritious twist on the classic recipe. Can be enjoyed as is, or top the cooled cake with your favourite cream cheese icing.

    Serves: 24 

    • 240g wholemeal flour
    • 1 teaspoon baking powder
    • 2 teaspoons bicarbonate of soda
    • 2 teaspoons ground cinnamon
    • 1 teaspoon salt
    • 110g wheatgerm
    • 350g caster sugar
    • 225ml vegetable oil
    • 3 eggs
    • 1 teaspoon vanilla extract
    • 225g grated carrots
    • 120g chopped walnuts
    • 100g desiccated coconut
    • 1 (227g) tin pineapple, drained and pureed

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 20x30cm baking dish or tin.
    2. In a large bowl, sift together the flour, baking powder, bicarb of soda, cinnamon and salt. Stir in the wheatgerm. Make a well in the centre and add sugar, oil, eggs and vanilla. Mix well, then stir in carrots, nuts, coconut and pineapple.
    3. Spread into the prepared tin. Bake in preheated oven for 45 minutes, or until the centre springs back when lightly tapped.

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    Reviews (1)


    This cake was easy to make, although we didn't use wheatgerm but opted for oats instead. Result was delicious - 09 Sep 2015

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