This delicious carrot cake is packed with wholesome ingredients and a delightful blend of warm spices that fill your kitchen with an inviting aroma. Perfect for a guilt-free treat, it’s both nutritious and irresistibly tasty.
Prep Time15 min
Cook Time1 hr 10 min
Total Time1 hr 25 min
Difficulty
Hard
Helpful Cooking Tips
Grate the carrots finely to ensure they blend well into the batter and keep the cake moist.
Use fresh spices like cinnamon and nutmeg for a stronger, more vibrant flavor.
Avoid overmixing the batter to keep the cake light and tender.
Ingredients
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Why This Recipe Is So Delicious
This cake is a delightful way to enjoy a sweet treat without feeling guilty. It combines the natural sweetness of carrots with warm spices, creating a comforting aroma that fills your kitchen. Plus, it uses wholesome ingredients that add nutrition and moisture.
Step 1
Heat your oven to 350°F (175°C) and greasing a 9-inch Bundt pan so the cake doesn’t stick. In a big bowl, combine the whole wheat flour, cake flour, brown sugar, cinnamon, carob, baking powder, baking soda, and salt. Make a little well in the middle and add in the molasses, oil, eggs, and orange juice. Stir everything together until the dry ingredients are just moistened.
Step 2
Fold in the orange and lemon zest along with the raisins, chopped figs, poppy seeds, grated carrots, and pecans. Give it a good mix to make sure everything is spread out evenly. Pour the batter into your prepared pan, smoothing the top a bit.
Step 3
Pop the cake in the oven and bake for about an hour and ten minutes. You’ll know it’s done when a knife inserted in the center comes out clean. Let the cake cool in the pan for about half an hour before turning it out onto a wire rack to cool completely. Enjoy the lovely aroma while you wait!
367
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
Creative Serving Ideas
Serve this cake slightly warm or at room temperature with a dollop of Greek yogurt or a light cream cheese frosting. It pairs wonderfully with a cup of tea or coffee for a cozy afternoon snack.
Storage Advice
Store the cake in an airtight container at room temperature for up to three days. For longer freshness, refrigerate it for up to a week, but bring it back to room temperature before serving for the best flavor and texture.
Frequently Asked Questions
Can I use all-purpose flour instead of whole wheat and cake flour?
Yes, you can substitute with all-purpose flour, but the texture may be slightly different—less dense and less tender.
What can I use instead of carob powder?
You can omit it or replace it with unsweetened cocoa powder for a similar flavor.
How do I know when the cake is fully baked?
Insert a knife or toothpick in the center; it should come out clean without batter.
Can I make this recipe vegan?
You’d need to replace eggs with flax or chia eggs and use a plant-based oil; however, the texture and taste might vary.
Is it okay to use fresh figs instead of dried?
Fresh figs have more moisture and may alter the texture; dried figs are recommended for best results.
Can I store the cake, and how long will it stay fresh?
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze slices of the cake?
Yes, wrap slices tightly and freeze for up to 2 months. Thaw at room temperature before serving.
What can I use if I don’t have molasses?
Substitute with dark maple syrup, honey, or brown sugar mixed with a bit of water.
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