Wholemeal Carrot Cake

Carrot cake(2)

Hello everyone, most of us have had a go at the ubiquitous carrot cake loved by all. Here is a wholemeal version which I find is so much ‘nuttier’ with a far better texture. I used equal measures of white and wholemeal flour and pecan nuts instead of my usual walnuts.  Nothing to stop you making it just wholemeal flour but half and half of each turned out just too perfect!  Can’t go far wrong with carrot cake and keeps well in the fridge for up to a week.


1 cup plain white flour
1 cup wholemeal flour
½ cup shredded coconut
6 tablespoons brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
½ cup mixed dried fruit and peel
3 cups coarsely grated carrots (2 large carrots)
½ cup pecan nuts, coarsely chopped
Juice and zest of 1 orange
¾ cup oil

Carrot cake


  • Preheat oven to 180C, 350F, gas mark 4
  • Grease and line tin with greaseproof paper
  • In a large bowl, mix all the dry ingredients up to nutmeg (as listed above)
  • Add rest of the ingredients followed by orange juice & oil and stir thoroughly with a wooden spoon. The mixture should be quite stiff
  • Pour into a shallow oblong baking dish 8 x 6 x 1½ inches and bake for 45 minutes. Pierce with skewer and if it comes out clean, the cake is done, if not give another 5 minutes
  • Let it cool for 30 minutes on rack and cover with icing. I used a simple icing made with icing sugar mixed with just a little cold water – stir with wooden spoon until it blends thoroughly and is not too runny.

4 thoughts on “Wholemeal Carrot Cake

    1. Hi Harshad, thank you so much for always supporting me. I have not been doing much on Kindly Vegan recently because I was helping fundraise for animal shelters on Facebook and also my cat was ill so I was looking after her – sadly she died but she was old and we loved her and miss her very much. We now have 2 older cats and 3 kittens – all of them rescued of course.

  1. Looks wonderful. Could you give the dimensions on the loaf pan, it would effect the cooking time and in the pic it doesn’t look like the standard pan here in the US that is less square. Thanks!

    1. Hi Nancy, sorry my fault, it is not a loaf pan but a shallow oblong dish 6 x 8 x 1 1/2 inches deep. I find a shallow dish ensures the cake is cooked through properly without forming an outer crust. Will correct the recipe and add the measurements of the dish.

      It should go well because it is so simple – do keep the cake batter firm and not sloppy – enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *