Why do I need to let the carrot and pineapple mixture sit for 2-3 hours?

Allowing the mixture of grated carrots, pineapple, brown sugar, ginger, lemon juice, raisins, and spices to sit helps the flavors meld deeply and encourages the fruits to release their natural moisture, contributing to a tender cake.

Can I use an oil other than coconut oil in this recipe?

Yes, the recipe specifies that any neutral smelling oil can be used as an alternative to coconut oil, ensuring the cake's flavor profile remains true to the spices and fruits.

The batter seems very thick after mixing in the flour; is this normal?

Yes, it's completely normal for the batter to appear quite thick at this stage. The apple or carrot will continue to release moisture during the baking process, resulting in a perfectly moist cake.

What if I don't have pineapple for this carrot cake?

The recipe suggests roughly chopped apple as an excellent substitute for pineapple, providing a similar texture and moisture to the cake.

How should I store leftover Whole Wheat Carrot Cake?

Once cooled, store the cake in an airtight container at room temperature for a few days, or refrigerate to extend its freshness. This baked cake also freezes well for longer storage.

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Whole Wheat Carrot Cake
[Vegan]

NK By: Namrata Edward Kshitij

Author Bio

I’m a Delhi‑based freelancer and blogger who loves to create easy, economical, and tasty recipes... Read More

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A slice of moist whole wheat vegan carrot cake, studded with grated carrots, pineapple, and nuts, served on a white plate.

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Discover more recipes with these ingredients

Whole Wheat Carrot Cake [Vegan]

Dairy Free

Vegan

This carrot cake is totally like Gajar ka Halwa in a cake form! The earthy flavor and rich color of carrots team up beautifully with the sweet, fruity tones of apple/pineapple to make this moist, dense, and flavourful cake. This is quite a homey cake, the kind you’d bake for... Read More

Ingredients You Need for Whole Wheat Carrot Cake [Vegan]

2 cups whole wheat flour
2 cups grated carrots, tightly packed
1 cup roughly chopped pineapple (or apple)
1 1/3 cup brown sugar (or jaggery powder)
A small piece of ginger, grated
Juice of half a lemon
1 teaspoon cinnamon powder
1 big pinch green cardamom powder (elaichi)
1/2 cup coconut oil (or any neutral smelling oil)
1 heaped teaspoon baking soda
2 tablespoon chopped nuts (cashews/almonds/walnuts)
A handful of golden raisins
A pinch of salt

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How to Prepare Whole Wheat Carrot Cake [Vegan]

Mix together grated carrots, roughly chopped pineapple/ apple, brown sugar, grated ginger, lemon juice, raisins, cinnamon, green cardamom powder, and salt. Keep aside for 2-3 hours.
Sieve whole wheat flour and baking soda 2-3 times.
In a big mixing bowl whisk the carrot + pineapple/apple mixture with the coconut oil and add the chopped nuts. Gradually add the flour and mix until just combined. At this stage, the batter will appear to be quite thick–it’s totally fine, the apple and carrot will release some moisture during the baking process.
Transfer to a greased cake mold and bake in a pre-heated oven at 180 degrees Celsius for 35 minutes. Let it cool for 10-15 minutes before unmolding.