Are you looking for a cake that is just as delicious plain, right out of the pan as it is with frosting or a dessert sauce? If so, One Bowl Carrot Cake is just what you are looking for! Perfect as a snack cake right out of the pan, but so easy to upscale with a bit of frosting or a creamy dessert sauce...you are going to want to bake this cake!
A slice of carrot cake has always been my favorite, got to dessert! And nothing makes me as happy as taking a personal favorite and succeeding with a delicious transition to another whole wheat baking success. But I urge you, don't write this cake off, because of the whole wheat flour. I suggest you take another look! One Bowl Carrot Cake is soft, tender, and delicious. Does that sound like a boring whole wheat dessert that is not worth making? Yeah I didn't think so either. And the reason why I decided to share this delicious recipe!
Whole Wheat desserts are winning the flavor race, and I am proud of my contributions.
Whole wheat desserts have had a bad reputation to overcome, but this recipe for One Bowl Carrot Cake is proof that the words whole wheat and delicious can be in the same sentence! I have been on a creative whole foods journey for a few years now, and I was as skeptical (possibly even more so...) as anyone could be. I thought whole grain anything, was not worth my time, or more importantly my belly space. Why? Because I had not learned that for delicious results, you must work with the ingredients, and not against them.
Choosing the right type of wheat will make a big difference in the finished dish.
Success in cooking and baking is not only choosing the right recipe, but also the right ingredients. Whole wheat is a generic term if you will, there are hundreds possibly thousands of strains of wheat. Within those numbers, there are six classes of wheat. According to eatwheat.org the six different classes of wheat represent the ways in which wheat is best used. White Whole Wheat flour is the best choice for a tender cake, your favorite batch of cookies, as well as all quick bread. In those early years of my whole wheat baking experiences, I was using the wrong wheat and expecting impossible to achieve results...Fortunately I found the information I needed for success, and so can you.
With the success I have been able to accomplish with whole wheat baking, it won't surprise you to learn we use a lot of white whole wheat flour in this kitchen! Because why not eat food that is not only good for you, but tastes as delicious as it can. Like this One Bowl Carrot Cake?
Some additional thoughts on this recipe:
Remember to measure the whole wheat flour with the following method: whisk the flour in your cannister, spoon into the measuring cup, tap the side of the measuring cup gently once, and sweep off the extra flour to level the top. Flour measured in this way will always give satisfactory results.
Why tap the side of the measuring cup? To settle lightly the flour over packing it into the measuring cup, using the dip and sweep method.
Sometimes I add a handful of chopped walnuts to this cake. Pecans also work!
And I like to chop the raisins. It is a personal choice, I like the smoother texture of the chopped raisins.
Ingredients needed for this recipe:
- White Whole Wheat flour
- sugar
- brown sugar, yes, you can make your own!
- baking soda
- ground cinnamon
- carrots
- raisins
- salt
- eggs
- oil
- vanilla
You will also need the following:
- medium-sized mixing bowl
- box grater or food processor
- measuring cups
- measuring spoons
- whisk
- silicone spatula
- 8-inch baking pan
Now we are ready to begin!
One Bowl Carrot Cake
inspired by Little House Living
350-degree oven
UPDATED: 01.17.2025
1 c White Whole Wheat Flour, we use sprouted white whole wheat flour
1/2 c sugar
1/3 c brown sugar
1 t baking soda
1/2 t cinnamon
1/4 t salt
2 eggs
1/3 c oil
2 t vanilla
1 1/2 - 2 c grated carrots
1/3 c raisins, finely chopped
walnuts or pecans if desired
In a large mixing bowl, combine the sprouted whole wheat flour, sugar, brown sugar, cinnamon, baking soda, and salt. Mix well using a whisk, set aside.
Grate enough carrots to fill the measure, I usually grate four carrots. Chop the raisins, set aside.
Add the eggs, oil, and vanilla to the flour mixture beat until smooth. Stir in the grated carrots and the chopped raisins.
Turn the batter into a prepared 8-inch baking pan.
Bake 30 minutes or until done in your oven. Remove from the oven and let cool completely.
Serve plain, frosted, or with a spoonful of Buttermilk Creme Dessert Sauce!
Storage options for One Bowl Carrot Cake. Covered One Bowl Carrot Cake will keep well at room temperature for up to three days, refrigerate for longer storage. One Bowl Carrot Cake like most plain freshly baked and cooled cakes, freezes well. Thaw in the refrigerator to prevent any frost from forming wet spots.
UPDATE:
For your convenience, a "copy and paste" version of One Bowl Carrot Cake has
been included below.
You may also enjoy: 
#WholeWheatThat’sGoodToEat!
#wholefoodingredients
#scratchmadefoodforyourfamily
Thanks
for stopping by!
We
offer new and delicious recipes as well as DIY ideas for your home, regularly.
Feel free to drop us an email request for any question or recipe you may be
looking for. In addition, like all our guests, we invite you to come for a visit
again and again for new recipes, and my down-home take on frugal ways to keep
your home in tip top shape.
Hey
you, don’t miss a post! Please consider following Scratch Made Food! & DIY
Homemade Household. To follow by email, and/or by RSS feed, complete the
application located on the right-hand side of the blog. Please Note,
some posts may contain affiliate links, thank you for supporting Scratch
Made Food! & DIY Homemade Household.
PS,
friends, and family who love good food and household ideas might love us too!
Tell them about us, and thanks for the referral!
You
may also enjoy, Creative writing from the heart... stories of life,
living, and family.
Scratch
Made Food! & DIY Homemade Household proudly shares with these generous link
parties featured here.
Printable "copy and paste" version:
One Bowl Carrot Cake
inspired by Little House Living
350-degree oven
UPDATED: 01.17.2025
1 c White Whole Wheat Flour, we use sprouted white whole wheat flour
1/2 c sugar
1/3 c brown sugar
1 t baking soda
1/2 t cinnamon
1/4 t salt
2 eggs
1/3 c oil
2 t vanilla
1 1/2 - 2 c grated carrots
1/3 c raisins, finely chopped
walnuts or pecans if desired
In a large mixing bowl, combine the sprouted whole wheat flour, sugar, brown sugar, cinnamon, baking soda, and salt. Mix well using a whisk, set aside.
Grate enough carrots to fill the measure, I usually grate four carrots. Chop the raisins, set aside.
Add the eggs, oil, and vanilla to the flour mixture beat until smooth. Stir in the grated carrots and the chopped raisins.
Turn the batter into a prepared 8-inch baking pan.
Bake 30 minutes or until done in your oven. Remove from the oven and let cool completely.
Serve plain, frosted, or with a spoonful of Buttermilk Creme Dessert Sauce!
Storage options for One Bowl Carrot Cake. Covered One Bowl Carrot Cake will keep well at room temperature for up to three days, refrigerate for longer storage. One Bowl Carrot Cake like most plain freshly baked and cooled cakes, freeze well. Thaw in the refrigerator to prevent any frost from forming wet spots.
~~~~
Ok, then, you've got another winner here! Paired with the buttermilk creme sauce ... mmmmmmm, can't wait to try them.
ReplyDeleteThanks! I thought you would like this one, no butter!
DeleteThat sounds delicious! I have been craving carrot cake with cream cheese frosting-- YUM! Pinned.
ReplyDeleteI hope you enjoy this cake as much as we did, thanks for stopping by!
DeleteMy husband's favorite kind of cake (and his birthday is coming up . . . hummmmm)
ReplyDeleteI realized when I made it, it would be so easy to double for a layered cake...thanks for stopping by, I appreciate it!
DeleteOne of our favourite cakes is Carrot, Walnut and Ginger cake. It's pretty much the only way I eat carrot cake.
ReplyDeleteI will have to try some ginger in the next one...
DeleteI LOVE carrot cake, it's one of my favourites. This sounds quick and easy to put together, my kind of recipe! Thanks for sharing at Handmade Monday :-)
ReplyDeleteYou are welcome!
DeleteYummy carrot cake!! Thanks so much for linking up with me at the Unlimited Link Party 24. Pinned!
ReplyDeleteDee, thanks so for hosting Ultimate Link up # 24, I appreciate it!
DeleteVisiting again to say thanks so much for linking up at Food Friday 7 for Dessert Recipes. Shared.
ReplyDeleteThank you Dee, and thank you for hosting! I appreciate sharing with and learning from your readers.
DeleteThis looks so easy, and I love carrot cake. :) Visiting from Grammy's Grid Unlimited Link Party.
ReplyDeleteJennifer, thank you! It is quite easy and delicious. Thanks for stopping by, I appreciate it.
DeleteVisiting again to say thanks so much for linking up at the #UnlimitedLinkParty 114. Pinned.
ReplyDeleteThank you Dee, and thanks for hosting! I enjoy sharing with your readers.
DeleteAlways love a good moist carrot cake, Thank for sharing at #263 SSPS Linky.
ReplyDeleteEsme, thanks for stopping by, and all that you do!
DeleteMy husband loves carrot cake and this looks like an easier and healthier version. Thanks for sharing, Melynda.
ReplyDeleteDonna, this is a very light cake, it is my favorite! For a nice change do try the buttermilk creme sauce instead of frosting....
DeleteInteresting very interesting. This is a great idea.
ReplyDeleteThanks bunches for sharing this with Sweet Tea & Friends this month dear friend.
Paula, you will love it, this is one of my favorite recipes developed with whole wheat flour!
DeleteWe've always been a fan of carrot cake. The whole wheat flour sounds like a healthy alternative. I love how easy it sounds. Judee from Gluten Free A-Z blog
ReplyDeleteThank you!
DeleteLove a good carrot cake - and any recipes that simplifies the baking process. Thanks for sharing
ReplyDeleteEstelle, thank you.
DeleteCarrot cake is my all time favourite cake! This sounds like a good one!
ReplyDeleteKim, thanks. Have a great week ahead.
DeleteMy favourite carrot cake is Nigella's Carrot, Walnut and Ginger cake - so good!
ReplyDeleteMarg, I have not used ginger (or very little) in a carrot cake as of yet. I might have to give it a try! Thanks for stopping by, I appreciate it.
DeletePerfect - thanks for sharing! Love carrot cake and it is my sister's favorite. She is coming for a visit so this is on my list for the weekend!
ReplyDeleteAnn, thank you. I hope you enjoy it as much as I do!
DeleteI love a treat that is healthy. Thank you for sharing this!
ReplyDeleteYou are very welcome. Thank you for stopping by, I appreciate it.
DeleteMelynda, I always enjoy your recipes, and I love how quickly this can be prepared and that it's healthy. Thank you for sharing with us at the Crazy Little Lovebirds link party #72.
ReplyDeleteStephanie, thank you and thanks so much for hosting Crazy Little Love Birds Link-up, I appreciate being able to share with your readers! Have a great week ahead.
Delete