Whole Wheat Cake

Typical bakery snacks & cakes are prepared with polished wheat (all-purpose flour) hence is not very healthy. Whole wheat alternatives of many such dishes will not taste as great as its original version.  This time I share a tasty and healthy cake preparation, using whole wheat blended with grated carrot. I guarantee you will like it regardless of your age …


  1. Whole wheat flour : 2 Cup
  2. Baking soda : 1 T- Sp
  3. Baking powder : 1.5 T- sp
  4. Cinnamon powder : 1 T- Sp
  5. Sugar : 1 Cup
  6. Egg : 4
  7. Oil : 1 Cup
  8. Vanilla extract : 1 ½ T- Sp
  9. Finely chopped carrot : 3 Cup


  • Preheat the oven for 350 deg. F. Arrange the oven rack into middle.
  • Grease the baking tray and place the butter paper.
  • In a bowl add wheat flour along with baking soda, baking powder and cinnamon powder; mix well keep it aside.
  • In a bowl add sugar, oil and egg; beat until frothy (I used my electric beater, you can use wooden spoon also for beating, but will take more time).


  • Then add vanilla essence and mix it.
  • Now slowly add the flour mixture and fold it gently with a spatula
  • Then add the carrot and fold it gently until the ingredients are even.
  • Pour the cake mixture into the greased tray. Make sure to fill tray only to half, it will increase the volume.
  • Bake for about 30-40 minutes OR until a tooth pick inserted into the centre of the cakes comes out clean (may check after 30 min).


  • Take the cake out and wait for 5 -10 minutes, then slowly flip the cake into the wire rack and allow it to cool.
  • Then slowly remove the butter paper, and cut the cake into desired shapes.



  • Add more sugar if you need, recipe here is for medium sweet.
  • Instead of chopping the carrot into fine pieces, can grate the carrot and use it.
  • I used one glass tray and one silicone tray for baking the cake.




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