Wholemeal Carrot Cake

    (31)
    55 min

    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.


    35 people made this

    Ingredients
    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

    Method
    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 & ratings
    Average global rating:
    (31)

    Reviews in English (28)

    1

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

    by
    54

    I love Carrot Cake! I have my own recipe that's a winner with friends and family, but I wanted to try it with whole wheat flour to see if I could tell a big difference in taste. Well, I tried this cake recipe (Carrot Cake X) minus the wheat germ this past weekend (9/19/04) and I loved it. Everyone who sampled a piece enjoyed it as well. The whole wheat flour gives the cake a nice texture, and it doesn't change the taste of the cake! This is definately a winner in my book!!  -  30 Sep 2004  (Review from Allrecipes US | Canada)

    by
    44

    Amazing! I followed recipe except healthier choices. I used splenda for the sugar and apple sauce for the oil. I only used half cream cheese frosting from one of the other carrot cake recipes. Great Recipe!  -  05 Apr 2008  (Review from Allrecipes US | Canada)

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