Whole Wheat Christmas Carrot Cake

My childhood’s favourite cake. And when I was allowed to bake it … I ate most of it myself !


  • Cake
  • 1 cup of whole wheat flour

  • 1/2 cup of bran

  • 1/2 teaspoon of salt

  • 1 teaspoon baking powder

  • 1 teaspoon of baking soda

  • 1 teaspoon of cinnamon

  • 1 cup of brown sugar

  • 3/4 cup of oil

  • 2 eggs

  • 1-1/2 cup of grated carrots

  • 1/2 cup of chopped walnuts

  • 1/2 cup of dried cranberries

  • Icing
  • 1/2 to 1 lb of cream cheese

  • 1/4 cup of icing sugar

  • 1 – 2 tablespoons of milk, depending on desired consistency.


  • Cake
  • Preheat oven to 350°F.
    Grease an 8″ spring-form pan or an 8″ baking pan.
    Take the cream cheese out of the fridge to soften.
  • Sift the whole wheat flour, salt, baking powder, baking soda, and cinnamon together in a bowl. Add bran and mix slightly with a fork.
  • In a separate large bowl, whisk together the oil and brown sugar. Add the eggs and mix well. Add the carrots, walnuts and cranberries and mix.
  • Add the dry ingredients to the wet ingredients and mix. Pour into greased pan.
  • Bake for 45 minutes, or until a toothpick comes out clean.
  • Remove from oven and let cool on a cooling rack.
  • Icing
  • When the cake is cool, mix the cream cheese and icing sugar. Add milk in small amounts and mix.
  • Spoon icing onto the cake. Decorate with cranberries.

A ‘master piece’ of a cake ! Nothing less !

Recipe donated by friend of Montreal-Lakeshore Rotary, Vicki Horsfield