Carrot cake recipe - what can I substitute for

wholemeal flour. All my carrot cake recipes use wholemeal flour, and I don't have any, and want to make a cake before my next shopping trip. Any ideas? tia

butter, softened for greasing
5 eggs
11/2 cups soft brown sugar
21/2 cups self-raising flour
3/4 teaspoon salt
1 teaspoon cinnamon
3 cups grated carrot (approx 3 carrots)
1 cup (250ml) vegetable oil
3/4 cup walnuts, chopped
2 teaspoons vanilla essence
1/2 cup drained crushed pineapple
Cream cheese icing
175g cream cheese, softened
100g butter, softened
2 teaspoons lemon juice
1 vanilla essence
1 cup icing sugar, sifted

Grease and line a deep 23cm cake tin. Preheat oven to 170C

In a large mixing bowl, combine eggs and sugar. Using electric hand-beaters, whip until light and fluffy.

Sift flour, salt and cinnamon together, and then gently fold into the egg mixture.

In a separate bowl, combine grated carrots, oil, walnuts, vanilla and pineapple. Gently fold, into the flour and egg mixture, until well combined.

Pour into prepared tin and bake in preheated oven for 55-60 minutes, until a skewer inserted into the centre comes out clean. Cool cake in tin for 20 minutes before transferring onto a wire rack to cool completely.

Using clean electric hand-beaters, beat cream cheese and butter in a large bowl until light and fluffy. Add lemon juice and vanilla and continue beating until combined. Stop beaters, add icing sugar and begin mixing gradually at first, to avoid mess. Continue mixing until completely incorporated. Spread cream cheese icing over cold cake.

thanks very much - I will give it a go.

Just use plain flour. I have done it.

This is my recipe I submitted on this site, its so good and simple

http://www.bestrecipes.com. au/recipe/Carrot-Cake-L6234.html

u can use plain flour

Thanks Cookessentials - just made this cake, I think will be a favourite forever

Hi cookessentials, I don't have any vegetable oil and would love to make the cake above, can I subsitute butter melted for the oil, would it work the same, many thanks.

This one is really easy... and NO OIL... .

Carrot Cake

150g butter1 cup Flour
1 tablespoon grated orange rind1 teaspoon cinnamon
1/2 cup brown sugar1 teaspoon nutmeg
2 eggs2 teaspoons baking powder
1 cup grated carrot2 tablespoons milk

Cream butter, orange rind and sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Stir in carrot. Sift flour, cinnamon, nutmeg and baking powder into creamed mixture. Stir to combine. Stir in milk. Spoon mixture into a well-greased 20 cm ring tin. Bake at 180 degrees C for 35 minutes or until cake springs back when lightly touched. Leave in tin for 10 minutes before turning out onto a cooling rack. When cold ice with Cream Cheese Icing.

Cream Cheese Icing

2 tablespoons softened butter1 cup icing sugar
1/4 cup cream cheese1/2 teaspoon grated lemon rind

Beat butter and cream cheese until creamy. Mix in icing sugar and lemon rind beating well to combine.

Thank you for the recipe bluekiwi, away to make it now.

wholemeal flour.All my carrot cake recipes use wholemeal flour, and I don't have any, and want to make a cake before my next shopping trip.Any ideas!tia

butter, softened for greasing
5 eggs
11/2 cups soft brown sugar
21/2 cups self-raising flour
3/4 teaspoon salt
1 teaspoon cinnamon
3 cups grated carrot (approx 3 carrots)
1 cup (250ml) vegetable oil
3/4 cup walnuts, chopped
2 teaspoons vanilla essence
1/2 cup drained crushed pineapple
Cream cheese icing
175g cream cheese, softened
100g butter, softened
2 teaspoons lemon juice
1 vanilla essence
1 cup icing sugar, sifted

Grease and line a deep 23cm cake tin. Preheat oven to 170C

In a large mixing bowl, combine eggs and sugar. Using electric hand-beaters, whip until light and fluffy.

Sift flour, salt and cinnamon together, and then gently fold into the egg mixture.

In a separate bowl, combine grated carrots, oil, walnuts, vanilla and pineapple. Gently fold, into the flour and egg mixture, until well combined.

Pour into prepared tin and bake in preheated oven for 55-60 minutes, until a skewer inserted into the centre comes out clean. Cool cake in tin for 20 minutes before transferring onto a wire rack to cool completely.

Using clean electric hand-beaters, beat cream cheese and butter in a large bowl until light and fluffy. Add lemon juice and vanilla and continue beating until combined. Stop beaters, add icing sugar and begin mixing gradually at first, to avoid mess. Continue mixing until completely incorporated. Spread cream cheese icing over cold cake.

thanks very much - I will give it a go.

Just use plain flour. I have done it.

This is my recipe I submitted on this site, its so good and simple

http://www.bestrecipes.com.au/recipe/Carrot-Cake-L6234.html

Thanks tinawal for the recipe . become a firm family fave

Hi cookessentials, I don't have any vegetable oil and would love to make the cake above, can I subsitute butter melted for the oil, would it work the same, many thanks.

This one is really easy. and NO OIL.

Carrot Cake

150g butter1 cup Flour
1 tablespoon grated orange rind1 teaspoon cinnamon
1/2 cup brown sugar1 teaspoon nutmeg
2 eggs2 teaspoons baking powder
1 cup grated carrot2 tablespoons milk

Cream butter, orange rind and sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Stir in carrot. Sift flour, cinnamon, nutmeg and baking powder into creamed mixture. Stir to combine. Stir in milk. Spoon mixture into a well-greased 20 cm ring tin. Bake at 180 degrees C for 35 minutes or until cake springs back when lightly touched. Leave in tin for 10 minutes before turning out onto a cooling rack. When cold ice with Cream Cheese Icing.

Cream Cheese Icing

2 tablespoons softened butter1 cup icing sugar
1/4 cup cream cheese1/2 teaspoon grated lemon rind

Beat butter and cream cheese until creamy. Mix in icing sugar and lemon rind beating well to combine.

Carrot cake recipe - what can I substitute for

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