Whole Wheat Carrot Cake

Whole wheat carrot cake that is so moist and delicate you would be amazed its made with 100% whole wheat flour! Using our organic, soft pastry whole wheat Mediterranean flour combined with a whole wheat (yes you read that right) Ermine frosting also known as boiled milk frosting or milk roux frosting. It is truly a match made in heaven for you carrot cake lovers. 

Download a printable version of the recipe here.

Whole Wheat Carrot Cake 

with Ermine Frosting

Yield: 8-inch round cake

Tools: 8-inch cake pan or springform pan

Cake:

210g BSM Mediterranean whole wheat flour

200g sugar

3g baking soda

2g baking powder

3g fine sea salt

3g ground cinnamon

2g ground ginger

2g ground mace

pinches ground cardamom

2 large eggs

250g finely grated carrots

108g grape seed oil

7g vanilla extract

Ermine Frosting:

32g BSM Mediterranean whole wheat flour

200g sugar

3g fine sea salt

240g whole milk

12g vanilla extract

225g unsalted butter (softened)

Ermine Frosting:

*I highly recommend making step 1 of this icing first as it needs time to cool down to room temperature.

Step 1:  In a medium sauce pot, combine all the frosting ingredients except the butter. Place the pot over medium-high heat, and whisk constantly until the mixture begins to bubble and a thick paste or “milk roux” has formed. This may take some time and will require patience! Do not step away as this mixture can easily settle and burn. The end result is worth the work! Once the mixture is bubbling and becoming very thick, remove from heat and instantly place in a separate glass container or small metal mixing bowl. Cover the milk roux directly on the surface with plastic wrap to prevent a skin forming. Allow to cool to room temperature. This can be made the night before to allow it to fully cool to room temperature.

Step 2:

Place softened butter in a stand-up mixer with the whisk attachment. Beat the butter for a minute to aerate at high speed (speed 8-10).  

Continuing on high speed, add the milk roux mixture about one tablespoon (regular flatware is fine) at a time to the butter to whisk the milk roux into the butter. Wait a few seconds in-between each addition of milk roux. Do not add too much milk roux all at once or it will curdle and not emulsify correctly. Be sure to follow these same steps with each addition of milk roux as this is the most important step when emulsifying the two together.

Once the frosting is fully emulsified using the whip attachment, switch to the paddle attachment and mix on low-medium for 2 min to smooth out the icing and knock out any large air bubbles. Cover and set aside until the cake is ready to frost.

 Cake:

Preheat an oven to 350°F.

In a stand-up mixer bowl with the whisk attachment or by hand with a whisk, combine sugar, oil, eggs, and vanilla extract until well incorporated. Mix in the finely grated carrots until fully incorporated.

In a separate bowl, combine all of the dry ingredients together. Switch to the paddle attachment and add the dry ingredients to the wet ingredients in thirds, mixing on low after each addition. Or if mixing by hand, fold the dry into the wet after each addition. Be sure to fully mix all the dry ingredients in with the wet ingredients until fully incorporated, but do not overmix!

Cut out a parchment circle the same circumference as the cake pan. Spray the cake pan and place the parchment circle at the bottom of the pan. Pour the batter into the cake pan and spread evenly. Pick the cake pan up and give it a quick tap on the countertop to release any larger air bubbles.

Bake at 350°F for 40-45 min or until a clean toothpick or cake tester comes out clean when testing for doneness.

Allow to completely cool before frosting.

 Store at room temperature for up to three days in a cool spot in your kitchen or refrigerate for up to a week. The cake itself before icing can be frozen for up to 1 month once properly wrapped in plastic.