Carrot cake is one of my very favourite desserts, so I decided that would be the first thing I’d make with my freshly-ground wheat. Whole wheat is exceptional for baked goods such as cakes, bars, and cookies as it bolsters rather than overpowers the stronger flavours present in the goodies, like chocolate or spices.
This particular confection is rich and moist, laced with walnuts and topped with whipped cream cheese frosting sweetened with maple syrup. It would be neither true nor desirable to say that you can’t taste the whole wheat–you can’t taste it as such, but it makes the whole cake better, richer. So add this to your holiday menu and skip over to the Grain Mill Wagon to get the recipe.