- Prep
- 50 min
- Cook
- 30 min
- Total time
- 80 min
- Yield
- 10 servings
- Difficulty
- EASY
- Calories
- 150 kcal
Quick summary
“Whole wheat carrot cake is a healthy and tasty option, perfect for fit diets and light meals.”
What you need to know
['- Whole-grain cake, rich in fiber', '- Low sugar content', '- Ideal for light and healthy meals']
Ingredients
Main
- tablespoon baking powder
- cup dendê oil
- cup soy milk
- eggs large eggs
- cup whole wheat flour
- tablespoons oat flour
- cup brown sugar
- units medium carrots, grated
- tablespoon salt
Instructions
Principal
- Pour the batter into a greased pan and bake for about 30 minutes. To check for doneness, do the toothpick test. Let cool before unmolding and, if desired, cover with a chocolate sauce.
Chef's tips
['- Use fresh carrot for better flavor', '- Add a little cinnamon to give more flavor', '- Let it cool completely before unmolding to avoid sticking']
Variations
['- Add chopped walnuts for crunchy texture', '- Use ground cinnamon to give more flavor', '- Add lemon zest for a pleasant aroma']
Substitutions
['- Carrot with zucchini', '- Wheat flour with rice flour', '- Refined sugar with honey or corn syrup']
How to store
Leave the whole wheat carrot cake in an airtight container and store in the refrigerator for up to 3 days.
Can it be frozen?
Not recommended to freeze, as it may alter the texture upon thawing.
What to serve with
Serves well with a green salad or a cup of green tea.
Frequently asked questions
Is it necessary to use organic carrots?
No, but organic carrot is a healthier option and can improve the flavor.
Can the cake be prepared without an oven?
No, the oven is essential for the correct cooking and baking of the cake.
How long should the cake cool?
Let the cake cool for at least 30 minutes before unmolding.
Can I use granulated sugar instead of refined sugar?
Yes, but use in moderation and adjust the amount to maintain the balance of the recipe.
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