Name: Whole Wheat Carrot Cake
Prep time: 25 min
Cook time: 35 min
Total time: 90 min
Ingredients: 0.75 cup honey; 0.66666668653488 cup grapeseed oil; 2 eggs; 3 egg whites; 2 cups whole wheat flour; 1 tablespoon ground cinnamon; 1.5 teaspoons baking soda; 1 teaspoon baking powder; 0.25 teaspoon salt; 0.25 teaspoon ground nutmeg; 1 pinch ground ginger; 1 pinch ground allspice; 2 cups carrot pulp from juiced carrots; 1 cup peeled minced apple; 0.5 cup chopped walnuts; 1 (8 ounce) package Neufchatel cheese, at room temperature; 1 cup confectioners' sugar; 1 teaspoon vanilla extract; 0.5 teaspoon lemon zest

Whole Wheat Carrot Cake

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I was looking for ways to use up the carrot pulp from my juicer and came across a good recipe for whole wheat carrot cake. I decided to make some substantial changes that resulted in a cake that is flavorful and very light. The juicer makes the carrot pulp so fine that it does not weigh down the cake. I'm sure the recipe will work with grated carrots, too, but I have not tried it.

Recipe by RobotLady

Updated on November 7, 2021

Prep Time:

25 mins

Cook Time:

35 mins

Additional Time:

30 mins

Total Time:

1 hrs 30 mins

Servings:

Yield:

1 9x13-inch cake

Jump to Nutrition Facts

Ingredients

¾ cup honey
⅔ cup grapeseed oil
2 eggs
3 egg whites
2 cups whole wheat flour
1 tablespoon ground cinnamon
1 ½ teaspoons baking soda
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground allspice
2 cups carrot pulp from juiced carrots
1 cup peeled minced apple
½ cup chopped walnuts

Cream Cheese Frosting:

1 (8 ounce) package Neufchatel cheese, at room temperature
1 cup confectioners' sugar
1 teaspoon vanilla extract
½ teaspoon lemon zest (Optional)

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
Whisk honey, grapeseed oil, eggs, and egg whites together in a bowl.
Mix whole wheat flour, cinnamon, baking soda, baking powder, salt, nutmeg, ginger, and allspice together in a large bowl. Make a well in the center; pour in honey mixture. Mix gently until batter is just combined.
Fold carrot pulp, apple, and walnuts into the batter. Pour batter into the prepared cake pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Set pan on a wire rack and let cake cool completely, about 30 minutes.
Combine Neufchatel cheese, confectioners' sugar, vanilla extract, and lemon zest in a bowl; beat with an electric mixer until frosting is smooth. Spread frosting over cooled cake.

Nutrition Facts (per serving)

295	Calories
16g	Fat
36g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 16
Calories 295
% Daily Value *
Total Fat 16g	20%
Saturated Fat 3g	17%
Cholesterol 34mg	11%
Sodium 271mg	12%
Total Carbohydrate 36g	13%
Dietary Fiber 3g	10%
Total Sugars 23g
Protein 6g
Vitamin C 1mg	7%
Calcium 51mg	4%
Iron 1mg	6%
Potassium 176mg	4%

* 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.