Carrot Cake (White Whole Wheat Flour)

Love carrot cake, or is it the cream cheese frosting? This moist cake also has nuts, pineapple and coconut. If you don't like pineapple or coconut, you can leave it out.

  • Prep Time 20 min
  • Total Time 2 hr 15 min
  • Servings 12


1 1/2
cups granulated sugar
cup vegetable oil
cups Gold Medal™ white whole wheat flour
teaspoons ground cinnamon
teaspoon baking soda
teaspoon vanilla
teaspoon salt
cups shredded carrots (5 medium)
can (8 oz) crushed pineapple in juice, drained (1/2 cup)
cup chopped walnuts or pecans, finely chopped
cup coconut

Cream Cheese Frosting

package (8 oz) cream cheese, softened
cup butter or margarine, softened
to 3 teaspoons milk
cups powdered sugar

  • 1 Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan or 2 (8- or 9-inch) round cake pans with shortening; lightly flour.
  • 2 In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, vanilla and salt; beat on medium speed 1 minute. Stir in carrots, pineapple, nuts and coconut (batter will be thick). Pour into pan(s).
  • 3 Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
  • 4 Meanwhile, make Cream Cheese Frosting. In medium bowl, beat cream cheese, butter and milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable.
  • 5 Frost 13x9-inch cake or fill and frost round layers with frosting. Store covered in refrigerator.

Expert Tips

Gold Medal® White Whole Wheat flour can be used in any recipe. It’s the best of both worlds—100% whole grain but with a lighter taste and color. Start substituting 25% or 50% of the all-purpose flour with Gold Medal® White Whole Wheat flour, gradually increasing proportion as desired.