Whole wheat Carrot Cake recipe

This 100% Whole Wheat Carrot Cake is incredibly moist and nobody will believe it’s whole grain!

I’ve seen a lot of carrot cake recipes around lately and most of them claim to be the best carrot cake recipe ever. And here’s another one! Seriously. The best carrot cake I’ve ever had. If you prefer carrot cakes without chunks of carrots, pineapple, nuts and other stuff, this is your recipe!

I really do not like carrots. You might already realize that since I’ve mentioned I dislike all vegetables except for corn and potatoes, but I do. I couldn’t possibly have carrots in my cake unless they were undetectable, so I used the really fine grater of my food processor. I’ve also used a Microplane zester but that took a long time!

I’ve brought this cake into work several times and all the Americans recognized it as carrot cake. But nobody has any idea that it was a whole wheat carrot cake! That should mean something, right? So this tastes like awesome carrot cake but doesn’t taste like vegetables! There. :D

I don’t think they don’t have carrot cake here in Germany (it might be at Starbucks or something like that) and whenever I give this to Germans, they say it’s the “best Christmas cake ever!” At first I thought it was absurd, but then I realized they have a point. This has cinnamon and ginger. That is kind of Christmas-y. Do we associate carrot cake with Easter because the Easter Bunny eats carrots? I’ve googled it and couldn’t find an answer. It’s because of the bunnies, right? :D

The Greek yogurt cream cheese frosting is kind of tangy. I only used 1/2 cup of sugar, but the more you add, the less tangy it is. It is made a little healthier, though. We all know that Greek yogurt instantly makes stuff healthier, right? :) If you prefer a traditional recipe, this one is my favorite.

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• Yield: 12-16 slices

Ingredients

• 2 cups (240 grams) whole spelt flour or whole wheat flour
• 2 teaspoons baking soda
• 3/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 4 large eggs
• 3/4 cup (183 grams) unsweetened apple sauce
• 1/2 cup (118ml) canola oil or light olive oil
• 14.5 oz / 410 grams grated and peeled carrots

  Recipe by Texanerin Baking | www.texanerin.com