Whole Wheat Carrot Cake

The whole wheat carrot cake is a healthier version of the classic carrot cake. Here is the recipe with a pinch of Italian style.

Ingredients

• 250g of carrots (net weight excluding waste)
• 200g of whole wheat flour
• 50g of chopped almonds (or hazelnuts for a Piedmontese twist)
• 3 free-range eggs
• 150g of brown sugar (for a less refined and more rustic sweetness)
• 100ml of extra virgin olive oil (instead of seed oil, to add an appealing Mediterranean note)
• 1 packet of baking powder
• A pinch of salt
• Cinnamon to taste
• Grated zest of 1 organic orange (for a delicate fragrance)

Preparation

1. Start by preheating the oven to 180°C and preparing a baking tray by buttering it or lining it with parchment paper.
2. Clean and finely grate the carrots. Set them aside.
3. In a large bowl, beat the eggs with the brown sugar until the mixture is light and frothy.
4. Slowly add the extra virgin olive oil, continuing to stir.
5. Gently fold in the sifted whole wheat flour with the baking powder, salt, cinnamon, and orange zest, mixing from the bottom up to avoid deflating the mixture.
6. Add the grated carrots and chopped almonds, mixing well to distribute them evenly in the batter.
7. Pour the mixture into the prepared tray and level it with a spatula.
8. Bake the whole wheat carrot cake for about 40-45 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cake cool before unmolding and serving it.

If you like, you can enrich the cake with a frosting of cream cheese and icing sugar, or a dusting of icing sugar for a simple yet elegant final touch.

Curiosity

The carrot cake has ancient origins and many regional variations. In Italy, it is often appreciated for its moisture and natural sweetness, due to the presence of carrots, and because it is less caloric compared to other sweet cakes.