Bob’s Red Mill Whole Wheat Carrot Cake

By Shirleen

I discovered this awesome Whole Wheat Carrot Cake recipe several years ago, and since I was        looking  for ways to get more whole grains into my family’s diet, I gave it a try.  The results were amazing.  Everyone in my family loves it, as I do.  It is so moist and delicious.  This recipe makes a 9 x 9 inch one layer cake,  so double it if you need a two layer cake.

To save calories, I often leave part of the cake unfrosted.  The cake is fabulous with or without icing, and I personally don’t feel a need to have all that thick, gooey stuff on my cake.  Any unused portion of cake can be individually wrapped and enjoyed for a lunch snack or a weekend treat.  Leave me a post and let me know if you enjoy this cake as much as we do.



Bob’s Red Mill Whole Wheat Carrot Cake

  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/2 cup canola oil
  • 2 eggs
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup whole wheat pastry flour
  • 1 cup carrot, grated
  • 1/4 cup 2alnuts, chopped
  • 3/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 8 oz. pineapple, crushed and drained

Mix together sugars, oil, eggs, salt and cinnamon. Add in the rest of the ingredients. Pour into a greased 9″x9″ pan and bake at 350°F until toothpick comes out clean (about 40 minutes).

Frost with delicious Bob’s Red Mill Carrot Cake with  cream cheese frosting, or to save the added calories, sprinkle with a touch of powdered sugar and enjoy!

If you love Bob’s Red Mill Carrot Cake, check out my book review on Bob’s Red Mill Baking Book.

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