🥕 Red River Cereal Carrot Cake

A wholesome, heritage‑grain twist from Arva Flour Mills

There’s something special about a recipe that feels both nostalgic and nourishing. This Red River Cereal Carrot Cake brings together the hearty grains Canadians have loved for generations with the warm, comforting flavours of a classic carrot cake.

At Arva Flour Mills, we’re proud to continue the tradition of milling quality grains right here in Ontario. This recipe celebrates that heritage by using our Red River Cereal to add texture, nutrition, and a beautiful rustic character to every slice.

And yes — the cereal goes in dry. No pre‑cooking required.

Why Red River Cereal Works So Well in Baking

Red River Cereal is a blend of cracked wheat, rye, and flaxseed. When folded into a moist batter like carrot cake, the grains soften naturally during baking. The result is a tender crumb with just the right amount of hearty texture — no soaking or cooking needed.

It’s a simple way to elevate a familiar favourite into something truly memorable.

Ingredients

Dry Ingredients

• 1 cup Red River Cereal (dry, uncooked)

• 1½ cups Daisy All‑Purpose Flour

• 1 cup Daisy Whole Wheat Flour

• 1 cup brown sugar, packed

• 1 tsp baking soda

• 1 tsp baking powder

• 1 tsp cinnamon

• ½ tsp nutmeg

• ½ tsp allspice

• ½ tsp salt

Wet Ingredients

• 2 cups grated carrots (about 3 medium)

• 2 large eggs

• 1 cup buttermilk

• ½ cup vegetable oil (or melted butter)

• 1 tsp vanilla extract

Optional Add‑Ins

• ½ cup raisins

• ½ cup chopped walnuts or pecans

Instructions

1. Preheat your oven to 350°F. Grease a 9×13-inch pan or two loaf pans.

2. In a large bowl, whisk together all dry ingredients, including the Red River Cereal.

3. In a separate bowl, combine the eggs, buttermilk, oil, and vanilla, then stir in the grated carrots.

4. Add the wet mixture to the dry ingredients and fold gently until just combined.

5. Stir in raisins or nuts if you like.

6. Pour the batter into your prepared pan and smooth the top.

7. Bake for 40–45 minutes (loaf pans: 55–60 minutes), or until a toothpick comes out clean.

8. Allow to cool completely before slicing or frosting.

Optional Cream Cheese Frosting

A classic pairing that complements the hearty grains beautifully.

• 8 oz cream cheese

• ¼ cup butter

• 1 tsp vanilla

• 2 cups icing sugar

Beat until smooth and spread over the cooled cake.

Baker’s Notes from Arva

• Red River Cereal adds a lovely nutty texture and boosts fibre naturally.

• The cereal softens fully during baking — no soaking or cooking required.

• This recipe works beautifully as a snack cake, breakfast loaf, or frosted dessert.

• For a lighter texture, you can swap the whole wheat flour for more Arva All‑Purpose Flour.

Want More Red River Recipes?

We love seeing how our customers use Arva grains in their kitchens. If you try this recipe, feel free to share a photo or tag us — it’s always a joy to see heritage grains come to life in your baking.