This can probably be called the healthiest cake ever! Made with a lot of healthy alternatives originally, carrot cakes are a winter recipe cherished by western households widely. Well, I happened to chance upon some beautiful carrots during my weekly veggie shopping and I could not help but think of attempting to bake a carrot cake. The following recipe makes 2 cakes, enough for a family to last a while.
Carrots (finely grated) – 4 tbsp
Atta (whole wheat flour) – 200gm
Walnuts (chopped) – 2 tbsp
Sugar – 200gm
Eggs – 4
Vegetable oil – 3/4 cup
Orange zest – 2 tsp
Cinnamon powder – 2 tsp
- In a large mixing bowl add the sugar, vegetable oil add eggs and beat them well.
- In another bowl sift the atta, cinnamon powder, and baking powder. Blend them well.
- Now gradually add the dry mixture into the wet mixture and gently fold them together to form the cake batter.
- Then add the carrots, orange zest and walnuts and mix well.
- Equally, divide the batter into 2 portions and bake at 180 degree Celcius for 25-30 mins each.
- Insert a wooden toothpick in the centre of the cake and check it if comes out clean.
- Cut out wedges and serve with white cream cheese frosting and walnuts when cool. It’s also eaten warm without the frosting.
Things to note
- Do not dry the carrots too much after washing, the natural water content in the vegetable will make the cake soft and moist.
- The use of sugar is an approximation and can vary in case the carrots you are using are sweeter than usual.
- This cake take more time to bake than ususal.
- The batter is enough to bake 2 cakes, so do not put the entire thing in one small baking tin or it will remain undercooked.