My Dodgy-Looking But Real Yummy Wholemeal Carrot Cake

Happy Sunday, dear friends πŸ˜€

Late one night, I had a strong craving for cakes and I decided to bake a carrot cake at midnight! πŸ™„ Well, it was a Saturday night and my husband and kids were all staying up late anyway….and so, this was a real treat for them, a slice of carrot cake for supper!

I had some leftover cream cheese in my refrigerator and I decided to use all of it and somehow, I messed up with the measurements for making the cheese topping, and I ended up with a frosting that was a tad too watery…but…. it sure tasted great with the cake anyway. πŸ˜†

This recipe is really easy to follow and it only took me 20 minutes to prepare the cake batter from scratch all by myself and without any little assistants (hehe, my kids) helping out in the kitchen. I’m not very good with baking cakes and so, I was very happy with the results here. πŸ˜€

First, the oven is preheated to 180 degrees Celcius or 350 degrees Fahrenheit. While the oven is going, grease and flour a 8-inch or 10-inch round or square cake pan. Then, prepare the batter as follows –

Wholemeal Carrot Cake With Cream Cheese Frosting

Ingredients –

1 1/2 cups oil

2 cups brown sugar

2 tsps cinnamon powder

4 eggs, beaten lightly

1 tsp vanilla

2 cups wholemeal flour

1 tsp salt

3 cups finely grated carrots

1 tsp baking powder

1 tsp baking soda or soda bicarbonate

Method – Mix the first five ingredients thoroughly in a large bowl. Then add in the rest of the ingredients one by one until they are all incorporated. Pour into the prepared cake pan and bake in the preheated oven for approximately 50 minutes, or when the top of the cake is golden in colour and the cake is tested for doneness when an inserted toothpick into the centre of the cake turns out dry (without any batter sticking onto it).

While the cake is baking, prepare the Cream Cheese Frosting …

Cream Cheese Frosting –

Ingredients –

1/4 cup unsalted butter, at room temperature

230 gm or 8 oz of soft Philadelphia Cream Cheese, at room temperature

2 cups or 230 gms of icing/Confectioners’ sugar, sifted

zest of 1 lemon

1 tsp vanilla extract

Method – Beat cream cheese and butter with a hand mixer until smooth and well incorporated. Add in the icing sugar bit by bit, then the lemon zest and vanilla – make sure to mix thoroughly. Frost this onto a completely cooled cake.

Bon Appetit! πŸ˜€

Note – Because I was using wholemeal flour, the cake’s texture is a bit heavy but if you prefer a softer cake, use plain flour and for a “more moist” cake, add in 1/2 cup of well drained and crushed canned pineapple with the wet ingredients for the cake and bake a few minutes longer. You can also add 1/2 cup of chopped walnuts or raisins, too, if you like. I didn’t put any in this recipe here because my family doesn’t really like them in their cakes.


8 Responses so far »

  1. 1

    Quinn said,

    If I were to half this recipe, what pan size should I use? Will it affect the baking time? Thanks!


  2. 2

    happyhomemaker88 said,

    Hi there, dear Quinn πŸ˜€

    If you were to half this recipe, I think it is better to use a medium or small sized loaf pan. I had used an 8-inch round pan here. Also, the cooking time will be reduced, depending on the type of pan you use. Best way is to monitor the cake frequently during baking and use a toothpick to test for doneness.

    Happy Baking!

    choesf πŸ˜€


  3. 3

    manila said,

    hey its not dodgy looking at all.

    I love carrot cakes.


    • 4

      happyhomemaker88 said,

      Thank you for your compliment, dear manila! This dodgy looking carrot cake is actually very delicious! 😳 πŸ˜€

      Happy Cooking!

      choesf πŸ˜€


  4. 5

    rozalia said,

    Dear choesf! πŸ™‚

    May I ask how big is that cup we measure with? Is it 250 ml or a coffee cup? I’m quite ignorant in baking, but I’m learning! πŸ˜‰

    Have a great week ahead.Love,rose


    • 6

      happyhomemaker88 said,

      Te pups cu drag, dearest Rose ! πŸ˜€

      I am not very good in baking either 😳 for this recipe, I used the standard measuring cups and 1 cup is equal to 250 ml of water. πŸ˜‰ Hope this helps…you have a wonderful week, too! πŸ˜€

      With love and hugs,

      choesf πŸ˜€


  5. 7

    rozalia said,

    Thank you,dearest choesf for the quick reply. xx

    Generally speaking you always use that cup of 250 ml in your recipes don’t you?

    Wiith lots of love, rose πŸ™‚


    • 8

      happyhomemaker88 said,

      You are most welcome, dearest Rose! Yes, I always use that 250 ml cup for measurements whenever anything calls for a cup to measure in cooking or baking. πŸ˜‰

      With love and hugs back,

      choesf πŸ˜€

      P.S. Is you blog considered as launched yet? Heheh, I am eager to tell my visitors here about it…let me know when you are ready. πŸ˜‰


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