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Whole Grain Carrot Cake

Slice of whole grain carrot cake

A very healthful tender whole grain carrot cake perfect for a snacking cake. Nicely spiced with cinnamon, allspice, nutmeg and cloves.


1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1-1/2 cup whole wheat pastry flour
1/3 cup wheat bran
1-1/2 teaspoon baking powder
1 teaspoon baking soda
1 cup grated carrots
1 cup raisins or other dried fruit
3/4 cup honey
1-1/2 cup water


Preheat the oven to 350 degrees.

Combine all the dry ingredients and mix well. In a separate bowl combine the liquid ingredients. Fold the dry ingredients into the wet ones and mix well. Do not overbeat or mix.

Pour into a nonstick 9-inch loaf pan or an 8-inch square. Bake for 1 hour and 15 minutes in loaf pain, 45-55 minutes in square pan, or until a toothpick comes out clean in either.

Nutrition Information

Recipe makes 10 servings.
Serving size: 1 slice
Calories: 191; Total Fat: 0.6g; Saturated Fat: trace; Cholesterol: 0mg

About Whole Wheat Pastry Flour

How is whole wheat pastry flour different from whole wheat flour? Whole wheat pastry flour is milled from low protein soft spring wheat, whereas regular whole wheat flour is milled from hard red wheat. The softer wheat has a lower protein content than hard red wheat and makes a desirable flour for pastry baking. (Source: Bob's Red Mill)

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