Flax Seed Carrot Cake

Flax Seed Carrot Cake

10 Reviews 2 Pics
  • Prep

    25 m
  • Cook

    40 m
  • Ready In

    9 h 5 m
Janice C
Recipe by  Janice C

“A sin-free, delicious, and fruity version of the ever-popular carrot cake. The flax seed meal may be omitted, but it can easily be found in health food stores. This cake is best served chilled because of its moist quality.”

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Adjust Servings

Original recipe yields 1 - 9x5 inch loaf



  1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x5 inch loaf pan with vegetable cooking spray.
  2. Whisk together the egg whites, sugar, milk, applesauce, vanilla, and almond extract in a small bowl; mix until well blended. In a large bowl, sift together the flour, whole wheat flour, flax seed, cinnamon, nutmeg, cloves, and baking soda. Mix the egg into the flour; stir until well blended. Fold in the walnuts, raisins, carrot, and drained pineapple. Pour batter into the prepared pan.
  3. Bake in preheated oven until a toothpick inserted into the center comes out clean (but not necessarily dry), about 40 minutes. Set aside to cool for 10 to 20 minutes before refrigerating overnight.

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Reviews (10)

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As other reviewers mentioned, it is more like quickbread. So I baked 12 muffins with this recipe for 20 minutes at 400 degrees. It turned out a little bit dry on surface but inside was okay so I will try lower degrees or shorter time for the next time. Recently using flax seed is a kind of my trend so I used 1/3 cup of ground flax seed. I skipped all-purpose flour and used 1 2/3 cups of whole wheat flour and 1/2 cup of oat bran. I usually make "Bran Flax Muffins" on this site and am looking for something another as healthy, fiberly and tasty as "Bran Flax Muffins". I am glad to find this could be the one.



This was really tasty, but i wouldn't call it carrot cake as it was not suitable as a dessert. It was more of a dense,fruity quick bread to have with coffee. I'll probably make this again, it is a very healthy and diet friendly recipe for a quick bread.



This is a great way to incorporate healthy foods into a tasty treat. I followed the recipe to the T except for I used the whole can of crushed pineapple. I made muffins and they were done in 25 min. Tastes great and good for ya!

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Amount Per Serving (12 total)

  • Calories
  • 178 cal
  • 9%
  • Fat
  • 3.5 g
  • 5%
  • Carbs
  • 33.9 g
  • 11%
  • Protein
  • 4.8 g
  • 10%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 131 mg
  • 5%

Based on a 2,000 calorie diet



previous recipe:

A Plus Carrot Cake


next recipe:

Gluten-Free Carrot Cake with a Kick