Fragrant and Healthy Carrot Cake

Lupe Weissnat

Updated on May 11, 2024

Ingredients

¾ cup whole wheat flour
¾ cup cake flour
½ cup packed brown sugar
1 tablespoon ground cinnamon
1 tablespoon carob powder (Optional)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ tablespoons molasses
¼ cup vegetable oil
2 eggs
1 orange, juiced and zested
1 ½ teaspoons grated lemon zest
½ cup raisins
5 dried figs, chopped
2 tablespoons poppy seeds
2 cups grated carrots
¼ cup chopped pecans

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.
In a large bowl, stir together the whole wheat flour, cake flour, brown sugar, cinnamon, carob, baking powder, baking soda and salt. Make a well in the center and pour in the molasses, oil, eggs and orange juice. Mix until the dry ingredients are moistened, then stir in the orange zest, lemon zest, raisins, figs, poppy seeds, carrots and pecans until evenly distributed. Pour into the prepared pan.
Bake for 1 hour and 10 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool for 30 minutes before removing from the pan.

Nutrition Facts (per serving)

315	Calories
11g	Fat
53g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 9
Calories 315
% Daily Value *
Total Fat 11g	14%
Saturated Fat 2g	9%
Cholesterol 41mg	14%
Sodium 368mg	16%
Total Carbohydrate 53g	19%
Dietary Fiber 6g	20%
Total Sugars 29g
Protein 6g	11%
Vitamin C 13mg	14%
Calcium 136mg	10%
Iron 3mg	14%
Potassium 444mg	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.