A moist carrot cake that is loaded with sweet carrots and chewy raisins. It is made with so many healthy ingredients you can have your cake and eat it too!
A moist, rich carrot cake that is made with tons of carrot, buttermilk and flax seed. It is low in sugar and oil making this cake healthier than a traditional carrot cake.
I have been making so many things with carrots this last week I think I might be turning a bit orange. 🙂 As I mentioned in my Carrot Oatmeal Cookie post, I have 20 pounds of carrots to use, so the obvious choice is a carrot cake. I like to make my carrot cakes as a sheet cake because then it is easy to send to school with the kids for snacks. But you can easily adapt this recipe to make a beautiful two layer cake with a cream cheese frosting. I may have to make one for myself after this post. 🙂
I love making this carrot cake because it contains ground flax seed. Ground flax seed are the most nutritious way to eat flax seed. Grinding the seeds makes them easier to digest and helps release their nutrients. Flax seed’s health benefits come from the fact that it’s high in fibre and omega-3 fatty acids. I have been eating ground flax seed in my breakfast cereal for years, and have recently started adding it to granola bars and the occasional muffin. I always preferred to eat it raw as I thought baking the ground flax seed would destroy some of the nutrients. But, recent studies have shown that ground flax can be added to baked foods without sacrificing the omega-3 fatty acid. And a little does a long way; just 1 tablespoon of flax seed provides 2 grams of polyunsaturated fatty acids (includes the omega 3s), 2 grams of dietary fibre and 37 calories.
In a medium bowl, combine the eggs, oil, buttermilk, and vanilla. Beat well. Then add the grated carrot and mix. I use a coarse grated carrot as I like the texture of the carrot. You can use a finely grated carrot for a less “heavy” look.
Combine all the dry ingredients in a large bowl. This is the flour, baking soda and powder, salt, cinnamon, raisins, ground flax seed, and brown sugar. If you want to add walnuts to your cake, I would add them to the dry ingredients. Since I send the cake to school, and our schools are nut free, I always leave them out.
Add the carrot mixture to the flour mixture and mix until just incorporated.
Pour the batter into a greased 8 x 11 baking pan. Or, if you prefer, you can use two 9 inch round cake pans if you want to make a layer cake. Keep in mind that since this cake doesn’t ave as much oil and sugar as a traditional cake, it is not going to be a light and airy cake. It will rise but it does stay a bit more dense.
Bake at 350F for 30 – 35 minutes, or until a wooden pick inserted into the centre of the cake comes out clean. Cook on a wire rack.
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup brown sugar
- 1/4 cup ground flax seed
- 1 teaspoon balking soda
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 1 cup walnuts, chopped
- 1/2 cup raisins
- 2 1/2 cup carrots, grated
- 3 eggs
- 1/4 cup vegetable oil
- 3/4 cup buttermilk
- 2 teaspoons vanilla extract
- Preheat the oven to 350F.
- In a medium bowl, combine flour, sugar, ground flax seed, baking soda, baking powder, salt, and cinnamon. Mix well.
- In a separate bowl, beat together the eggs, oil, buttermilk, and vanilla. Stir in the grated carrots.
- Add the dry ingredients to the wet ingredients and mix until combined.
- Pour the batter into a greased 8x11 baking pan.
- Bake for 30 - 35 minutes, or until a wooden pick inserted into the centre of the cake comes out clean.
- Cool on a wire rack.
- If making a layer cake, divide the batter evenly better two 9 inch greased cake pans. Bake at 350F for 30 minutes or until wooden pick comes out clean. Cool in pan for 10 minutes then turn out to finish cooling on a wire rack.