Carrot cakes have a reputation for being incredibly moist, but often to the point of heaviness or unpleasant sogginess. Whole wheat flour binds with the excess moisture in the batter (it absorbs more liquid than regular flour) and keeps this carrot cake fluffy.
Ingredients
- 225 whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 160g sugar
- 120g oil
- 2 eggs
- 160g blended canned pineapples
- 200g shredded carrots (can replace with bananas to make it a hummingbird cake)
Procedure
Combine all dry ingredients in a bowl and use a hand whisk to stir until combined. Set aside. In another bowl add oil, eggs, blended pineapple and mix till well combine. Finally using a spatula, fold in the shredded carrots until combined. DO NOT OVERMIX, whole wheat flour forms gluten fast and may make your cake seem dense.
Measure 900g batter into each 8” cake pans or about 85 grams into each cupcake liner.
Bake about 30 minutes for cake or 20 minutes for cupcakes, or until the cakes have puffed and lightly browned. A toothpick inserted into the center of the cake should come out with a few crumbs stuck to it. Frost with your favorite cream cheese frosting and enjoy!
For cakes:
Remove and cool on wire rack for a few minutes before unmolding to cool completely. Frost your cake if desired, and enjoy!
Stop and Smell the Flours 