Favorite Carrot Cake Recipe

Ingredients: – 2 cups whole wheat pastry flour or all-purpose flour – 1 ½ cups white whole wheat flour or regular whole wheat flour – 1 tablespoon ground cinnamon – 2 teaspoons ground ginger – 2 teaspoons baking powder – 1 ½ teaspoons fine sea salt – 1 teaspoon baking soda

– 1 ½ pounds peeled and grated carrots (about 4 cups) – 1 cup raw pecan or walnut halve – ¾ cup mild extra-virgin olive oil or melted coconut oil – 1 ¼ cups maple syrup or honey – 1 cup milk of choice – 4 eggs, preferably at room temperature – 2 teaspoons vanilla extract

Instructions: 1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease two 9-inch round cake pans. If making classic cream cheese frosting, ensure the cream cheese and butter are at room temperature.

Toast the pecans on a rimmed baking sheet in the preheated oven until fragrant, about 5 minutes. Once cooled, chop into small pieces, reserving some for garnish if desired. 

In a large mixing bowl, combine both flours, cinnamon, ginger, baking powder, salt, and baking soda. Stir until blended. Add grated carrots and chopped pecans, stirring to combine. 

In a medium mixing bowl, combine oil, maple syrup, milk, eggs, and vanilla extract. Whisk until fully blended. 

Pour the wet ingredients into the dry ingredients. Mix with a large spoon just until combined (a few lumps are okay). Divide the batter evenly between the two cake pans, spreading it evenly. 

Bake the cakes on the middle rack for 45 to 50 minutes, or until the center is springy to the touch and a toothpick inserted comes out clean. Cool completely on a rack before frosting. 

Prepare the frosting as directed. Carefully invert the cakes to release them from their pans. Frost the top of one cake with about one-third of the frosting.  

When ready to serve, use a sharp chef’s knife to cut the cake into slices. It will keep at room temperature for the day or refrigerated for up to 4 days.