Whole Wheat Carrot Cake
This Whole Wheat Black Carrot Cake is a simple cake but can be very quickly converted into a festive cake. You will love this incredibly moist and easy Whole Wheat Black Carrot Cake recipe with a delicious cream cheese frosting. It's effortless to make and tastes incredible.This Whole Wheat Black Carrot Cake is a simple cake but can be very quickly converted into a festive cake.
Ingredients
Wet Ingredients
- ½ cup Milk Use any Vegan Milk for Vegan Option
- 1½ tbsp Vinegar
- ½ cup Oil
- 1 cup Brown Sugar
- 1 tbsp Vanilla Extract
Dry Ingredients
- 1½ cups Whole Wheat Flour
- 2 tsp Baking Powder
- 2 tsp Baking Soda
- ¼ tsp Salt
- 1 tsp Cinnamon
- 1 cup Grated Black Carrots you can use any other variety of carrot like red or orange.
- 1 tbsp Yogurt or Milk Add only to adjust consistency of the batter
- ¼ cup Walnuts
Frosting
- ½ cup Cream Cheese
- 2 tbsp Sugar
- 1 tsp Vanilla Extract
Instructions
- Add vinegar to Milk and set aside for 10 minutes.
- Add Oil,Brown Sugar and Vanilla Extract to a bowl.
- Beat with a hand whisk for 2 minutes.
- Add the curdled milk and mix well.
- Sift Whole Wheat Flour, Baking Powder, Baking Soda, Salt and Cinnamon together.
- Add to the wet Mix.
- Add walnuts or any other nut of your choice.
- Add grated carrots.
- If the batter appears thick, then add a tbsp of milk or yogurt.
- Grease a 6 inch round pan or a bundt pan.
- Pour the batter and tap a few times.
- Bake in a preheated oven @350°F/180°C for 35040 minutes.
- Take out and let cool completely.
- For frosting, mix all ingredients.
- Fill in a piping bag.
- Decorate the cooled cake with frosting.
- Arrange some candied slices of carrots.
