Flax Seed Carrot Cake Recipe - Allrecipes.com
Flax Seed Carrot Cake Recipe
  • READY IN 9+ hrs

Flax Seed Carrot Cake

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 - 9x5 inch loaf Change Servings
  • PREP

    25 mins
  • COOK

    40 mins

    9 hrs 5 mins


  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 More Reviews

Most Helpful Positive Review
Nov 28, 2006

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.

Most Helpful Critical Review
Aug 10, 2010

I wish we could give 1/2 stars because 3 seems too low and 4 seems a little too much. My boyfriend didn't eat a second bite and that is rare because he's usually easy to please. Healthy or not, he's usually easy to please. It didn't sit as well with him as it did me, I enjoyed this recipe. Yeah, it's MOIST (maybe too moist) and dense, rather heavy. It's far from seeming "sin free" to me, lol. I drove up half the loaf to my mother in Indi this morning and she liked it. And she's not one to fib. I am not sure I'll make it again seeing how I'll be the only one eating it. There's too much going on in this recipe if you ask me. The ingredient list never stops and as I said, it's heavy. At any rate, it was fun venturing, thanks Janice.


14 Ratings

Jul 19, 2006

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.

Dec 02, 2008

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!

Jan 20, 2008

WOW! I love it! It is more bread-y than cake-y, but that didn't stop my husband from smearing cream cheese frosting all over a slice and devouring it!! I can't wait to pop a slice into the toaster oven tomorrow morning. Making the recipe, I baked it for the recommended time and didn't have a problem with it being baked enough. I didn't have any almond extract so I added walnut oil (it's what I had on hand). I will make this again for sure! **EDIT** Crud! The -ends- were perfectly baked but the middle is still kinda gooey. DRAT! Like another reviewer said, maybe it needs a longer time at a slightly lower temperature. *I also think that NOT baking it in a loaf pan would help!!* I'll still give the recipe 5 stars because it's a cook's error and not necessarily the fault of the recipe.

Jun 23, 2006

A healthy mix of ingredients that resulted in a nice tasting carrot bread. Thumbs up from my 6 year old. NOTE: Although I tested it with a toothpick, mine still turned out a little goopy in the middle.

Feb 08, 2007

A cake it's not, but it makes a really excellent breakfast bread. I omitted the walnuts because I didn't have any, and used 1/2 cup of golden raisins.

Feb 19, 2010

Baked em at 350 for 20 minutes and they came out great, if you want more flavor, simply add more of the flavor you want. Its not difficult.


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  • Calories
  • 178 kcal
  • 9%
  • Carbohydrates
  • 33.9 g
  • 11%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 3.5 g
  • 5%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 131 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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