MY CUPCAKE NOTEBOOK

Whole Wheat Carrot Cake

Anna CarreraComment

Hello everyone!

{Spanish here}

Now that Autumn is here, with shorter days, it is great to start the day with an extra dose of energy, right? Making this whole wheat carrot cake won't take you more than an hour, and it will be your breakfast for a week.

And no, you won't have to feel guilty about eating cake for breakfast, this one is made with olive oil and whole wheat flour, so it's perfectly healthy!

You can have it for breakfast with a good coffee or your favourite tea, or bring it to work as a pick me up, or have a slice as a snack, whenever.

Whole Wheat Carrot Cake

Ingredients:

  • 80mL olive oil, mild 
  • 55g sugar
  • 25g brown sugar
  • 1 egg
  • 150g carrots, shredded
  • 30g walnuts, chopped
  • 110g whole wheat flour
  • 1 tsp baking powder
  • ½ tsp baking soda

Directions:

  

  • Heat the oven at 180º.
  • Prepare the baking pan by spreading some butter and sprinkling flour or cover it with some baking paper. 
  • In a medium bowl, mix olive oil, both sugars and egg and beat until smooth.
  • In another bowl, mix flour, baking powder and baking soda. Add to the previous mixture and stir until well incorporated. 
  • Add the shredded carrots and mix. 
  • Add walnuts.
  • Bake for 35-40 minutes, test the cake by inserting a toothpick in the middle. If it turns out clean, the cake is done.
  • Let it cool down before taking it out of the pan.

I hope you like it!

Anna