Whenever I plan to bake a cake, I try to add some veggie or fruit to it. That’s perhaps the best way to eat your dessert without feeling guilty. We as a family love sweets too much. And when the cakes are healthy the guilt goes away. What say? The musings of an ardent sweet lover can go on and on.
Anyways, carrot cake never excited me. Still, one evening when we were expecting some guests for dinner and I didn’t have much time in hand, the carrot cake came as the only saviour. It was baked in a jiffy and turned out to be amazingly scrumptious.
After that, I have made this cake many a time, liking it more every time. Have tried it with and without eggs. We like the one with eggs more. So here I will share the recipe of the carrot cake with eggs.
You can replace eggs with curd if you don’t eat eggs. Homemade curd will do. Make sure it is thick.
This is one of the healthiest desserts you may have ever eaten. It has no refined flour or sugar. It’s butterless too. And above all its packed with the goodness of carrots too. So what are you waiting for? Bake a carrot cake and share your feedback in the comment section.
Whole Grain Carrot Cake
- 125 g or 1 cup Whole-wheat flour
- 10 g or 1 tbsp Cornflour
- 110 g or 3/4 cup Jaggery powder
- 200 g Peeled and grated carrots
- 1.5 tsp Baking powder
- 1/4 tsp Baking soda
- 100 ml or 1/2 cup Vegetable oil
- 2 Eggs
- 30-50 ml or 2-3 tbsp Warm milk
- 1 tsp Vanilla essence
- 1 tbsp Walnuts ( optional) for garnish
- Preheat the oven at 170 C for 10 minutes. Line a 7" pan with parchment paper and grease with butter or oil.
- In a big bowl, take eggs and jaggery powder. Mix it with a hand blender till jaggery dissolves.
- Add oil and vanilla essence. Whisk again till the mixture looks smooth and well blended.
- In another bowl, sieve flour, cornflour, baking powder and baking soda 4-6 times.
- Add dry ingredients to wet ingredients in two parts. Mix with a spatula.
- To the cake batter, now add grated carrots. Fold them gently.
- Add milk in the end. The batter should neither be too thick or too thin.
- Transfer the batter to the prepared pan. Tap the pan on the counter 2-3 times.
- Garnish the cake batter with walnuts.
- Bake at 170 C for 30 to 35 minutes. Check by inserting the toothpick in the centre of the cake. If the toothpick comes out clean, the cake is done.
- Leave the cake in the tin to cool for 5-10 minutes. Take out and cool on a wire rack.