Apple and Carrot Cake with Whole Wheat Flour and Walnuts

Apple and Carrot Cake

Apple and Carrot Cake with Whole Wheat Flour and Walnuts
Preparation time: 20 minutes | Cooking time: 1 hour and 15 minutes | Servings: 8


Apple and Carrot Cake
Apple and Carrot Cake

This Apple and Carrot Cake recipe is a delightful twist on traditional baking, combining the sweetness of apples with the earthy tones of carrots to create a moist, flavorful cake that's perfect for any occasion. Whether you're looking for a healthier dessert option or simply want to try something new, this cake is sure to impress. Made with whole wheat flour and incorporating fruits and vegetables, it's a treat you can feel good about indulging in.


The concept of combining fruits and vegetables in cakes has been around for centuries, with carrot cake being one of the most popular examples. This Apple and Carrot Cake recipe draws inspiration from traditional recipes while adding its own unique twist. The addition of apples and orange juice not only adds moisture but also a depth of flavor that complements the carrots beautifully. This recipe is a modern take on classic ingredients, showcasing how simple changes can create a whole new culinary experience.


How to prepare

  1. Line the base and grease a loaf pan with a capacity of 4 cups.
  2. Preheat the oven to 350°F (177°C).
  3. Place the flour in a bowl and mix well, then cut in the margarine and stir in the cinnamon.
  4. Stir in the walnuts, raisins, apples, and carrot.
  5. Add the orange peel, eggs, and juice, then beat well until thoroughly combined.
  6. Spoon the mixture into the prepared pan, smooth the top, and bake for about 1.25 hours, or until the cake is well risen and firm to the touch.
  7. Turn out onto a wire rack.


  • For a vegan version, substitute the eggs with flax eggs and use a plant-based margarine. You can also experiment with adding different spices like nutmeg or ginger for a flavor twist.

Cooking Tips & Tricks

To ensure your Apple and Carrot Cake turns out perfectly, consider the following tips:

- Use the freshest ingredients possible for the best flavor.

- Grate the carrots and apples finely for a more uniform texture in the cake.

- Ensure the margarine is at room temperature to blend easily with the other ingredients.

- Don’t overmix the batter to keep the cake light and fluffy.

- Allow the cake to cool completely before slicing to prevent it from crumbling.

Serving Suggestions

This cake is delicious on its own but can be served with a dollop of low-fat Greek yogurt or a scoop of vanilla ice cream for an extra treat. A drizzle of honey or maple syrup can also enhance its natural sweetness.

Cooking Techniques

Baking is the primary cooking technique used in this recipe. Ensuring even mixing and proper oven temperature is key to achieving the perfect texture and flavor.

Ingredient Substitutions

If you don't have whole wheat flour, you can use all-purpose flour. For a nut-free version, omit the walnuts and add more raisins or dried cranberries instead.

Make Ahead Tips

This cake can be made a day ahead and stored in an airtight container to maintain its moisture and flavor. It actually tastes better the next day as the flavors have more time to meld together.

Presentation Ideas

Serve slices of this cake on a platter garnished with fresh orange slices and a sprinkle of powdered sugar for an elegant presentation.

Pairing Recommendations

This cake pairs beautifully with a cup of strong coffee or tea. For a dessert wine option, a sweet Riesling complements the cake's flavors wonderfully.

Storage and Reheating Instructions

Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. This cake does not require reheating, but if desired, a quick warm-up in the microwave can enhance its flavors.

Nutrition Information

Calories per serving

Each serving of this Apple and Carrot Cake contains approximately 300 calories. This makes it a relatively calorie-dense dessert, so it's best enjoyed in moderation as part of a balanced diet.


This Apple and Carrot Cake is relatively high in carbohydrates, primarily due to the whole wheat flour, fruits, and added sugar from the raisins. Each serving contains approximately 45 grams of carbohydrates. The carbohydrates come from complex sources like whole wheat and fruits, providing a steady source of energy.


The fat content in this cake comes mainly from the margarine and walnuts, contributing to the cake's moist texture and rich flavor. Each serving contains about 15 grams of fat, with a mix of saturated and unsaturated fats. Using margarine instead of butter slightly reduces the saturated fat content, making it a somewhat healthier option.


Each serving of this cake provides about 6 grams of protein, coming from the eggs, whole wheat flour, and walnuts. While not a high-protein food, this cake offers a modest amount of protein that contributes to its nutritional profile.

Vitamins and minerals

Thanks to the inclusion of fruits, vegetables, and nuts, this cake is a good source of several vitamins and minerals. It's particularly rich in vitamin C from the orange juice and apples, vitamin A from the carrots, and various B vitamins from the whole wheat flour. Additionally, the walnuts provide a healthy dose of magnesium and zinc.


This recipe contains common allergens such as eggs, wheat, and nuts (walnuts). It's important to note these allergens for anyone with specific food sensitivities or allergies.


Overall, this Apple and Carrot Cake offers a good balance of nutrients, including carbohydrates, fats, proteins, vitamins, and minerals. While it is calorie-dense, it also provides nutritional benefits from the inclusion of fruits, vegetables, and nuts.


This Apple and Carrot Cake is a delightful, nutritious option for those seeking a dessert that's both delicious and wholesome. With its rich history, versatile serving options, and the ability to make ahead, it's a perfect choice for any occasion. Whether you're a seasoned baker or new to the kitchen, this recipe is sure to become a favorite.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, and I had just finished helping my neighbor, Mrs. Jenkins, with her garden. As a thank you for my hard work, she invited me inside for a cup of tea and a slice of her famous Apple and Carrot Cake.

The moment I took my first bite, I knew I had to have the recipe. The cake was moist and flavorful, with just the right balance of sweetness and spice. Mrs. Jenkins saw the look of delight on my face and laughed, saying she would be happy to share her recipe with me.

As we sat at her kitchen table, she pulled out a worn and stained recipe card from a tin box. She explained that the recipe had been passed down from her own grandmother, who had learned it from a friend in the countryside many years ago. Mrs. Jenkins walked me through each step, sharing tips and tricks she had picked up over the years.

I went home that day with a piece of paper in my hand and a head full of excitement. I couldn't wait to try making the Apple and Carrot Cake on my own. I gathered all the ingredients and followed Mrs. Jenkins' instructions to the letter. The smell of cinnamon and nutmeg filled my kitchen as the cake baked in the oven.

When it was finally done, I couldn't resist cutting into it while it was still warm. The cake was even better than I remembered, and I knew I had found a new favorite recipe. I shared slices with my family and friends, who all raved about how delicious it was.

From that day on, the Apple and Carrot Cake became a staple in my recipe collection. I made it for birthdays, holidays, and just because. Each time I baked it, I thought of Mrs. Jenkins and the kindness she had shown me in sharing her family recipe.

Over the years, I continued to tweak and perfect the recipe, adding my own little touches here and there. I found that a splash of vanilla extract enhanced the flavors, while a sprinkle of walnuts added a delightful crunch. I made notes on the recipe card, documenting my changes and experiments.

As my reputation as a baker grew, so did the demand for my Apple and Carrot Cake. Friends would request it for their special occasions, and I happily obliged. I loved seeing the smiles on their faces as they took their first bite, just as Mrs. Jenkins had done for me all those years ago.

One day, a local bakery approached me with an offer to feature my Apple and Carrot Cake on their menu. They had heard about its popularity and wanted to share it with their customers. I was thrilled at the prospect of my recipe reaching even more people, and I eagerly agreed.

The cake quickly became a bestseller at the bakery, with customers coming from far and wide to taste it. I would often stop by to see my creation on display, feeling a sense of pride and accomplishment. The bakery even offered to sell my recipe card alongside the cake, so that others could make it at home.

As the years passed, I continued to bake my Apple and Carrot Cake for my loved ones, always with a smile on my face. The recipe had become a part of my identity, a symbol of the joy and love I put into everything I made. I cherished the memories of learning it from Mrs. Jenkins, and I hoped that one day, someone else would discover the same happiness in baking it themselves.

And so, as I sit here now, with a warm slice of Apple and Carrot Cake in front of me, I can't help but feel grateful for the journey that brought me to this moment. The recipe may have started with Mrs. Jenkins, but it has become a part of me, a legacy to pass down to future generations. And as I take another bite, I know that the love and tradition baked into this cake will never fade.


| Apple Recipes | Carrot Recipes | Dessert Loaf Recipes | Diabetic-friendly Recipes |

Recipes with the same ingredients