Week 15: Carrot-Bran Muffin Cake

It can be incredibly overwhelming and challenging to come up with ideas that will photograph well, taste good and not throw me into a total sugar coma. While I do have a total sweet tooth, I try and keep it in check with healthier indulgences, i.e. date balls, dark chocolate and alternative sweeteners to regular old cane sugar.

This week I was craving muffins, but didn’t have the time (or appetite) to bake both cake AND muffins. In the past, I’ve adapted cupcakes recipes into cake recipes with little trouble so I thought why can’t I do the same with a muffin recipe. And what sounds better than one giant muffin? I will tell you, nothing.
With muffins on the bran, I mean brain, I took to the internet, as one does when they’re in the middle of a cake challenge, and found a handful of muffins recipes that might lend themselves easily to cake form. Just as I was about to jot down a grocery list for Ina Garten’s Blueberry Bran Muffins, I glanced at the calendar and noticed Easter was the weekend after the day this post was going up. Blueberries were not going to work. DSC_0510
I would hate to disappoint and not share a carrot cake recipe before Easter. What kind of cultural Catholic does that make me?! So I invented my own recipe for carrot-bran muffin cake. Based on my google research, this cake is the first of it’s kind.
Before you go writing off this cake for having bran and vegetables, hear me out. This is not your ordinary cake. This cake is a muffin adapted to fit the parameters of my challenge, and it’s a damn good muffin-cake! The batter was moist from the grated carrot and had a great crumb from the combination of spelt, bran and buckwheat flour.
Like I said earlier in the post, finding a cake recipe that doesn’t put me overboard in the sugar and processed flours department can be rough, which is why making my own recipe was a great solution! The cake also tastes amazing too–perfect amounts of spice from the cinnamon and dash of cardamon, nice crunch of the walnuts, little bit of zip from the shredded carrots. Mmmmmmm, my kind of cake.
If you’re looking for something delicious to eat for breakfast this Sunday or stuff in your pockets to get you through Easter Mass, this cake is your ticket! I’ve shared the recipe below:


1/2 cup coconut oil
3/4 cup spelt flour
1/2 cup buckwheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon cardamom
7 oz yogurt
1/2 cup coconut sugar
1/2 cup maple syrup
2 eggs
2 cups wheat bran
1/2 cup chopped walnuts
1 1/2 cups shredded carrot


Preheat the oven to 350. Grease and flour a 9″ or 10″ cake pan. Line with parchment paper. Use a food processor or box grater to grate your carrots. Make sure to peal them before heating, set aside for later. Roughly chop the walnut or crush with your hands to save on dishes.
Sift the flours, salt, baking powder and soda and spices into a medium bowl, set aside. With hand beaters on medium low, mix together the yogurt, coconut sugar, maple syrup, coconut oil and eggs until just combined. Gently fold in the grated carrot, wheat bran and chopped walnuts.
Poor batter into cake tin. You will need to press evenly into the pan with a spatula because the batter is chunky. Bake for 35 minutes or until toothpick inserted comes out clean.
Final Thoughts on Carrot-bran Muffin Cake:
  • If you don’t have cake pans you can make these as muffins.
  • Cream cheese frosting would be the perfect decadent addition.
  • I forgot to add raisins- add 1/2 cup if you’re trying out the recipe.

One thought on “Week 15: Carrot-Bran Muffin Cake

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