Favorite Carrot Cake

Love this carrot cake! Healthy ingredients make this delicious, delectable carrot cake easy to make. Best! One 9" double-layer cake.  

– 2 cups whole wheat pastry flour or all-purpose flour – 1 ½ cups white whole wheat flour or regular whole wheat flour – 1 tablespoon ground cinnamon – 2 teaspoons ground ginger – 2 teaspoons baking powder – 1 ½ teaspoons fine sea salt – 1 teaspoon baking soda – 1 ½ pounds peeled and grated carrots* (about 4 cups) – 1 cup raw pecan or walnut halve – ¾ cup mild extra-virgin olive oil** or melted coconut oil – 1 ¼ cups maple syrup or honey – 1 cup milk of choice – 4 eggs, preferably at room temperature – 2 teaspoons vanilla extract


Pre-heat oven to 350°F and grease two 9" round cake pans. Traditional frosting includes cold butter and cream cheese. 


Step 1

In preheated oven, aromatize pecans for 5 minutes on rimmed baking sheet. Cut into small pieces on a board after cooling.

Step 2

Combine flours, cinnamon, ginger, baking powder, salt, and baking soda in a large basin. Well-mix. 

Step 3

 Cut pecans, grate carrots.Mixed oil, maple syrup, milk, eggs, and vanilla in a medium bowl. Well-mix.

Step 4

Combine wet and dry components. Mix well (accept lumps) with a large spoon. Cover two cake pans equally with batter.   

Step 5

Bake the cakes on the centre rack for 45–50 minutes until springy and toothpick-clean. Frost cakes after rack-cooling. Ice-making instructions.  

Step 6

Remove pan cakes inverted. Ice one cake's top 1/3. Add 1/3 frosting to second cake. Frost cake sides with leftover frosting. 

Step 7

Also See

Healthy Pumpkin Muffins