Super-Delicious Whole-Wheat Carrot Cake : Free and Easy Bake-Along #5

My baking buddies, Lena, Zoe and myself (The Three Baketeers!) have decided to bake "Super-Delicious Whole-Wheat Carrot Cake" for our Bake-Along. Carrot cake is not one of my favourite cake but I was interested in this recipe as it uses a mixture of wholewheat flour. This is a really easy cake to bake, it takes only minutes of preparation. The only thing is to grate the carrots, which I am not fond of, I never did like to grate anything, especially chocolates! Messy! Messy! Lazy me! :) 

This cake baked up beautifully.

It cuts really well.

It is really moist, and you would never know that there's wholewheat flour in it if you take a bite, maybe because the amount of wholewheat flour is just 1/3 cup. This is a nice cake, but it is a little too sweet for me. I usually reduce the sugar for most cake recipes, but I did not for this cake! Instead of 1 cup firmly packed brown sugar, I very "loosely-packed" instead, and it is still sweet!

Let's hop over to my baking buddies Lena of Frozen Wings and Zoe of Bake For Happy Kids and see their version of this cake. For our next bake-along we will be baking Catalan Salt Pinch Cake from Rose's Heavenly Bakes  and will be posting it on 28th July. If you  have this book and would like to join in, please do, just post about it on 28th July, that's it! There's no linky to link to, after all, this is a "Free and Easy Bake-Along"!

I'm sharing this with
Bake with Bizzy at Bizzy B. Bakes

Super-Delicious Whole-Wheat Carrot Cake
(adapted from "Cake Keeper Cakes" by Lauren Chattman)
Serves 9
1/2 cup (1 stick) unsalted butter, melted and cooled
1 cup firmly packed light brown sugar
2 large eggs
1/4 cup milk
1 cup unbleached all-purpose flour
1/3 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon ground cinnamon (I only use a pinch)
1/4 teaspoon salt
1/2 cup chopped walnuts
1/2 cup dark raisins
2 cups peeled and grated carrots (about 4 medium carrots)
1/2 tsp vanilla extract (my addition)

1. Preheat the oven to 350F. Coat the inside of an 8-inch square baking pan with cooking spray and dust with flour, knocking out any excess.
2. Whisk together the butter and brown sugar in a large mixing bowl. Whisk in the eggs and then the milk. Stir in the all-purpose flour, whole-wheat flour, baking powder, ground cinnamon, and salt until combined. Stir in the walnuts, raisins, and carrots.
3. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let the cake cool in the pan for about 15 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. Cut into 9 squares and serve.
4. Store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.

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