Whole wheat carrot cake


 I love winter season for one more reason - red carrots. Try adding it in almost all recipes. Being a baker , carrots go into my baking too. What's better than a cake dedicated to carrots itself - haha...let's see how we can bake a healthy version of carrot cake.

Ingredients


  • Whole wheat flour.                     2 cups 
  • Curd.                                               1 Cup
  • Organic brown sugar.                 2/3 cup
  • Vanilla essence.                          Few drops
  • Cinnamon powder.                    A teaspoon
  • Grated carrots.                            1 cup
  • Unflavored oil.                            1/2 cup
  • Cornflour.                                     1/3 cup
  • Baking powder.                           A teaspoon
  • Milk.                                               As required
  • Vinegar.                                         A teaspoon
  • Salt a pinch


Method


  • Beat curd, sugar, vanilla essence and oil together till it  becomes soft and fluffy.
  • Sieve whole wheat flour, salt,baking powder, cinnamon powder and  cornflour 3-4 times.
  • Add dry mixture to wet mixture in batches and fold it nicely into a batter.
  • Add grated carrots and mix well.
  • Add milk as required to adjust consistency.
  • Preheat oven to 180 degrees for 10 minutes.
  • Lastly add vinegar to batter mix and immediately pour into a greased cake tin and bake at 175-180 degree for an hour.
  • Sprinkle grated carrots and nuts of your choice on top of batter.
  • Check by inserting a toothpick ,if it comes out clean then it's done.


Notes

  • I used 250 ml measurement  cup size.
  • All ingredients should be at room temperature.
  • Curd should not be sour.
  • Batter should not be too runny, it should nmb thick.
  • Do not over mix batter , just fold .

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