Whole Wheat Flax Carrot Cake
This is an ultra-healthy carrot cake that still tastes like a sweet treat. Substitute flax and whole-wheat flour to get some extra nutrients in this dessert.
Notes
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Preparation Time20 min
Cooking Time45 min
Ingredients
- 1 cup corn oil
- 1 1/3 cup honey
- 3 cups grated carrots
- 1 tablespoon vanilla
- 3/4 cup flax egg substitute
- 4 cups whole wheat pastry flour
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 3/4 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
Instructions
- Combine oil, honey, carrots, vanilla and flax mixture in one bowl.
- Combine flour, salt, cinnamon, nutmeg, baking soda and baking powder in another bowl. Stir both mixtures together.
- Pour into an oiled 10" pan Bake at 350 F for 45 minutes or until center is firm.
Flax Egg Substitute: 1 cup flax seed and 3 cups cold water
- Blend flax seed until decimated.
- Add cold water and blend. This should have the consistency of eggs. Use 1/4 cup of this mixture in replacement of one egg.
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