The Spiced Whole Wheat Carrot Cake makes a great tea time snack that is made with a combination of freshly grated carrots and gets its flavors from freshly ground spices. You can omit the spices if you are not particularly fond of them or your children don't like them.
I have used Nutralite Classic Spread to make the carrot cake. It not just adds a great taste but also but also enriched with Omega 3 and has 0% cholesterol making it healthy option for a cake too.
Serve the Spiced Whole Wheat Carrot Cake as a tea time snack or even pack them into a snack box for kids school box.
If you like tea time cakes, then you must try
Cuisine: Continental
Course: Snack
Diet: Vegetarian
Equipments Used: Glass Mixing Bowl, Oven Toaster Grill ( Baking Pizza, Breads, Cakes)
Cooks in 45 M
Total in 75 M
To begin making the Spiced Whole Wheat Carrot Cake, first preheat oven 180 C. Grease and flour a 9-inch springform pan or a bread loaf pan or a Bundt pan.
Keep aside. Mix the flour, baking powder, salt, cinnamon, ginger and keep aside.
In a large bowl or the bowl of the stand mixer add the nutralite classic, sugar and eggs and beat them until light and fluffy. Add the milk and beat it into the egg mixture.
Gradually add in the flour mixture and the carrots and beat until well combined. Fold in the walnuts and spoon the Spiced Whole Wheat Carrot Cake batter and place it to bake in the preheated oven.
Bake the Spiced Whole Wheat Carrot Cake for about 35 to 40 minutes or until when a tester inserted in the center of the cake comes out clean. Once the Spiced Whole Wheat Carrot Cake is baked, remove from the oven.
Allow the Spiced Whole Wheat Carrot Cake to cool for a little bit and serve.
Serve the Spiced Whole Wheat Carrot Cake warm along with a cup of chai, pack it into a kid's lunch box or even along with glass milk for breakfast.