Chef RV's Whole Wheat Carrot Cake

Ingredients

To get started, you'll need the following ingredients

For the Batter

• 480g whole wheat flour (2 1/4 cups)
• 1 cup walnuts, roughly chopped (125g)
• 1 cup raisins (165g)
• 1 1/4 cup brown sugar (250g)
• 2 tsp cinnamon powder
• 1/2 tsp salt
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 1/4 cup oil (295ml)
• 2 cups finely grated carrots (200g)
• 3 whole eggs
• 1 cup crushed pineapple (165g)

For the icing

• 500g cream cheese
• 1 cup butter (226g)
• 3/4 cups powdered sugar (90g)

Step-by-Step Instructions

1. Preheat your oven to 350F (180C) and line a 9-inch cake pan with parchment paper.
2. In a large mixing bowl, sift together the whole wheat flour, cinnamon powder, salt, baking powder, and baking soda.
3. Add the brown sugar to the flour mixture and mix well.
4. Stir in the chopped walnuts and raisins, ensuring they are evenly distributed.
5. In a separate bowl, whisk the oil, grated carrots, eggs, and crushed pineapple.
6. Combine the wet ingredients with the dry ingredients and mix until a smooth batter is formed.
7. Pour the batter into the prepared cake pan and bake for 60 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool completely before icing.

Icing Instructions

1. In a medium-sized bowl, cream together the cream cheese and butter.
2. Gradually add the powdered sugar, mixing until smooth and creamy.
3. Spread the icing evenly over the cooled cake, and serve.

Nutritional Information

This recipe yields approximately 12 servings, with each serving being around 165g. A serving provides:

• Calories: 650
• Total Fat: 45g
• Saturated Fat: 15g
• Cholesterol: 105mg
• Sodium: 460mg
• Total Carbohydrates: 58g
• Dietary Fiber: 4g
• Sugars: 35g
• Protein: 8g

Perfect Pairings

This wholesome carrot cake pairs wonderfully with a scoop of vanilla ice cream, a dollop of Greek yogurt, or a warm cup of tea. You can also serve it with a side of fresh fruit salad or a drizzle of honey for an extra touch of natural sweetness.

Ingredient Substitutes

If you're having trouble finding certain ingredients or have dietary restrictions, here are some suggestions for substitutes:

• Substitute all-purpose flour for whole wheat flour at a 1:1 ratio.
• Replace walnuts with pecans, almonds, or any other nut you prefer.
• Use dried cranberries or chopped dates in place of raisins
• If you're looking to make the recipe dairy-free, replace the cream cheese and butter in the icing with dairy-free alternatives like vegan cream cheese and margarine.
• For an egg-free option, substitute each egg with a mixture of 1 tbsp ground flaxseed and 3 tbsp water, allowing it to thicken before adding it to the wet ingredients.

Tips and Tricks for a Perfect Whole Wheat Carrot Cake

• Be sure not to overmix the batter, as it can lead to a dense cake. Mix just until the ingredients are combined.
• For a more tender and moist cake, consider replacing half of the oil with applesauce or yogurt.
• To enhance the flavor, add 1 tsp of pure vanilla extract to the cake batter and 1 tsp to the icing.
• To give your cake an extra touch of color and texture, sprinkle some finely chopped nuts, shredded coconut, or a pinch of cinnamon on top of the icing.
• If you'd like to make the cake ahead of time, you can store it in the refrigerator without the icing for up to 3 days, or freeze it for up to 3 months. Just make sure to wrap it tightly in plastic wrap or aluminum foil.

FAQ

Can I make this cake gluten-free?

Yes, you can make this cake gluten-free by substituting the whole wheat flour with a gluten-free all-purpose flour blend. Be sure to check the label for any additional instructions or adjustments needed.

How do I know when the cake is done baking?

The cake is done baking when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the toothpick comes out wet, continue baking and check at 5-minute intervals until done.

Can I make this recipe into cupcakes or a loaf?

Absolutely! This recipe can easily be adapted to make cupcakes or a loaf. For cupcakes, fill lined muffin cups 2/3 full and bake for 18-22 minutes. For a loaf, pour the batter into a greased and floured 9x5-inch loaf pan and bake for 60-75 minutes.

What if my cake is browning too quickly?

If you notice that the cake is browning too quickly on top, simply cover it loosely with aluminum foil for the remaining baking time. This will prevent the top from burning while the center continues to bake.