After my healthy strawberry cake disaster last week I decided to give whole-wheat flour another shot. Since we had extra carrots and apples at home, I decided to skip strawberries this time and make a carrot-apple cake in our new loaf cake tin.
This recipe actually turned out to be one of the easiest and healthiest cakes I’ve ever made! I wanted to pick a recipe that didn’t require me to use a lot of bowls to make cleaning up easier and that used recipes everyone could find at home.
I substituted whole-wheat flour for regular flour to make the recipe healthier. Usually whole-wheat substitution isn’t recommended as it makes your baked goods much heavier and more dense. You’re also recommended to add more liquid because whole-wheat flour absorbs liquid more than white flour. I figured the juices from the apple and carrot would account for the extra liquid and about the density issue,- well I just hoped the best and added the baking powder more generously so that the cake wouldn’t deflate like it did before.
I had also read on The Kitchn is to rest the dough 10 minutes before baking. Meanwhile, I washed the bowls and cleaned up the kitchen so it definitely wasn’t a loss of time. I didn’t have a control group that I didn’t rest (since I was baking a single loaf) so I can’t really talk about the effect it has on the texture, but you can read more about this tip on The Kitchn’s website.
The results were surprisingly very satisfying. For starters, unlike the other one this one didn’t deflate, so that was a success! The cake had more moisture, a more nutty flavor (that I personally prefer), but it was still a bit heavier than usual. If you’re looking for a flavor like that and/or trying to be healthier- go with this whole-wheat flour recipe!
Carrot Cake (adapted from Damy’s Kitchen Blog)
Preparation time: 10-15 minutes
Rest time: 10 minutes
Baking time: 35-40 minutes
Serves 10 slices
Nutritional info per slice: 186 calories, 2.2 g protein, 8 g fat, 28.7 g carbohydrates
- 150 grams of granulated sugar
- 1 egg
- 2 teaspoons of vanilla extract
- 2 teaspoons of cinnamon
- 60 grams of yogurt
- 80 grams of olive oil
- 140 grams of whole-wheat flour
- 5 grams of baking powder (approximately a teaspoon, overflowing)
- 5 grams of baking soda
- a pinch of salt
- a medium carrot, grated
- a medium apple, grated
- Pre-heat your oven to 180C/355F degrees.
- Butter and flour the insides of your cake tin.
- Mix all the liquid ingredients, spices, vanilla and sugar in a bowl. Mix the flour, baking powder, baking soda and salt in a separate bowl.
- Combine both by adding the dry ingredients to the liquid mixture gradually. Stop whisking as soon as the mixture comes together.
- Add the grated carrots and apple, mix using a spatula.
- Pour the batter in the cake tin, rest for 10 minutes and then bake for 35 minutes. Don’t open your oven for the first 25-30 minutes to prevent your cake from deflating.
- After 35 minutes check if your cake is cooked by sticking a toothpick inside. If the toothpick doesn’t come clear, bake for another 5 minutes. Leave your cake in the oven to cool.
- Serve with powdered sugar (optional) when its cooled down. Bon appétit!