Carrot Cake (Whole Wheat, Eggless, Refined Sugarfree).
Table of Contents
Show
Ingredients of Carrot Cake (Whole Wheat, Eggless, Refined Sugarfree)
- Prepare of Cake ingredients.
- You need 1 1/2 cups of whole wheat flour.
- It’s 1 cup of coconut sugar.
- You need 1 cup of finely grated carrots.
- Prepare 1 teaspoon of baking powder.
- Prepare 1 1/2 teaspoon of baking soda.
- Prepare 1/2 teaspoon of Cinnamon powder.
- You need 1/2 teaspoon of Nutmeg powder.
- It’s 1/2 teaspoon of Cardamom powder.
- You need 1/2 cup of oil.
- Prepare 1 teaspoon of apple cider vinegar.
- Prepare 1 cup of whole milk/ any dairy free milk.
- Prepare 2 tablespoons of Cranberry.
- You need 2 tablespoons of golden raisins.
- It’s of Toppings.
- It’s 1 tablespoon of Cranberry.
- Prepare 1 tablespoon of sunflower seeds.
- You need 1 tablespoon of pumpkin seeds.
Carrot Cake (Whole Wheat, Eggless, Refined Sugarfree) step by step
- Sift together flour, baking powder, baking soda, nutmeg, cinnamon and cardamom powder..
- Add cranberries and raisins to the flour and mix. This will make sure they do not sink to the bottom of the pan..
- Grease the pan and dust with wheat flour. Preheat oven at 170°C..
- Mix together, coconut sugar, oil, vinegar..
- Add milk and mix well.
- Add finely grated carrots to this..
- Add flour mixture to this wet mixture in 2-3 portions. Handle carefully without overmixing. Just fold in with the help of a spoon or a spatula..
- Pour the batter in the pan It's a 10×4 inch pan, level the batter with a spatula and sprinkle the seeds and cranberries kept aside. Bake for 25 minutes or until toothpick check comes out clean..
- Once done cool the pan for 5 minutes, invert the cake over a wire rack and cool completely before slicing..
- Serve with your favourite beverage or serve as a dessert after meals..
recipe by PV Iyer @cookpad