For an extra layer of flavor, toast the pecans lightly before chopping and adding them to the batter. If you don't have carob powder, you can substitute it with unsweetened cocoa powder. The cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Fragrant and Healthy Carrot Cake
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PREP TIME15 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME1 hrs 25 mins
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SERVING9 People
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VIEWS79
Experience a symphony of flavors with this exceptionally moist and fragrant carrot cake. A touch of molasses and naturally sweet dried figs replace refined sugar, while citrus zest and warm spices awaken the senses. This cake is as wholesome as it is delicious, making it the perfect guilt-free indulgence.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate53 g
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Cholesterol41 mg
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Fiber6 g
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Protein6 g
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Saturated Fat2 g
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Sodium368 mg
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Sugar29 g
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Fat11 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9-inch Bundt pan. (5 minutes)
02 Step
Recipe View In a large bowl, whisk together the whole wheat flour, cake flour, brown sugar, cinnamon, carob powder, baking powder, baking soda, and salt until well combined. (5 minutes)
03 Step
Recipe View Create a well in the center of the dry ingredients. Pour in the molasses, vegetable oil, eggs, and orange juice. Mix until the dry ingredients are just moistened, being careful not to overmix. (3 minutes)
04 Step
Recipe View Gently fold in the orange zest, lemon zest, raisins, chopped figs, poppy seeds, grated carrots, and chopped pecans until evenly distributed throughout the batter. (5 minutes)
05 Step
Recipe View Pour the batter into the prepared Bundt pan, ensuring it's evenly distributed. (2 minutes)
06 Step
Recipe View Bake in the preheated oven for 1 hour and 10 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (70 minutes)
07 Step
Recipe View Let the cake cool in the pan for 30 minutes before inverting it onto a wire rack to cool completely. (30 minutes)
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Please Rate
Nicholaus Leannon
Mar 6, 2025I substituted the carob powder with cocoa powder, and it turned out great!
Timmy Stamm
Jan 20, 2025My family devoured this cake in one sitting. I'll definitely be making it again!
Ephraim Gerhold
Nov 17, 2024I love that it's not overly sweet. The citrus zest really brightens up the flavor.
Sheila Mertz
Aug 29, 2024The recipe was easy to follow, and the cake came out perfectly. Thank you!
Yazmin Weissnat
Aug 16, 2024This cake is amazing! The figs add such a unique sweetness, and it's so moist!