Soft Whole Wheat Carrot Cake - Baking In A Convection Microwave

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

walnuts

🥗Healthier: sunflower seeds

💰Cheaper: pecans

Sunflower seeds are nut-free and lower in cost.

raisins

🥗Healthier: dried cranberries

💰Cheaper: dried cherries

Dried cranberries add a unique flavor.

Preheat the oven to 180°C (350°F).

Line an 8-inch square baking tin with baking parchment and spray it with baking spray.

In a bowl, beat 2 eggs with 1 teaspoon of vanilla extract on low speed.

Add 1/2 cup of vegetable oil and the zest of 1 orange to the egg mixture; mix on low speed.

Gradually add 1/4 cup of powdered sugar and 1/2 cup of brown sugar; mix until combined.

In another bowl, sift together 1 1/2 cups of whole wheat flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of ground cloves.

Add the dry ingredients to the wet ingredients and mix on low speed for 30 seconds until no flour is visible.

Gently fold in 1 cup of grated carrots, 1/2 cup of shredded coconut, 1/2 cup of chopped walnuts, and 1 cup of chopped pineapple.

Pour the batter into the prepared baking tin and spread it evenly.

Bake in the preheated oven until a toothpick inserted in the center comes out clean.

Optionally, dress the cake with cream cheese frosting or dust with powdered sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens