Monday, June 10, 2013

milling mondays: whole wheat carrot cake

As you may have noticed, I like carrots and try to incorporate these veggies into desserts. And this refreshing moist carroty cake gives evidence why I like the combination.
Whole Wheat Carrot Cake 
recipe modified from

1 cup whole wheat flour (2/3 soft wheat berries and 1/3 hard wheat berries)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1 cup brown sugar
1/2 cup canola oil
2 eggs
2 cups carrots, peeled and grated
1/2 cup sweetened coconut flakes


Preheat the oven to 350F.
If you mill your own flour, grind 2/3 soft wheat berries and 1/3 hard wheat berries. I use the pastry setting on my WonderMill. Sift the flour once to make the cake less dense.
In a bowl combine flour, cinnamon, baking powder, baking soda, and salt.
In a separate bowl, beat together the sugar, oil and eggs. I use my KitchenAid with the paddle attachment on setting 2.
Mix in the dry ingredients
Fold in the carrots and coconut.

Pour the batter into a 9x13 parchment lined (or greased) cake pan.

Bake the cake for about 35 minutes.

Let the cake cool. Add your favorite frosting. I prefer a cream cheese frosting.