Spiced Multigrain Carrot Cake Recipe with Archana's Kitchen Eggless Rich Vanilla Cake Mix
One cake that I love having along with my evening chai is the Spiced Carrot Cake. It has the perfect blend of spices and the addition of grated carrots and walnuts makes this cake absolutely delicious.The best part, is the cake is made with Archana's Kitchen Vanilla Cake Mix which has absolutely no maida and a blend of jowar, barley and whole wheat.
The Spiced Multigrain Carrot Cake Recipe has a perfect taste from the grated carrots, spices and olive oil and with the goodness of whole grains added to the cake. This is one cake that I love having along with my evening chai, when it is warm out of the oven.
The cake mix is made from whole grains like jowar, barley & whole wheat flour that are packed with proteins, minerals and fibre and yet has all the richness and flavor of a traditional Vanilla Cake.
And what more, You can bake this cake mix in the Pressure cooker, a Microwave Convection Oven or an OTG. And the best part is, it is eggless / egg free you only need two additional ingredients which is the homemade dahi/ curd / or store bought dahi and oil.
So go ahead bake a cake with this Spiced Multigrain Carrot Cake Recipe, and cut a sensible slice for yourself or your family and friends and serve it as a dessert or a snack along with a cup of milk, coffee or chai.
12 Sensible Slices
How to make Spiced Multigrain Carrot Cake Recipe with Archana's Kitchen Eggless Rich Vanilla Cake Mix
To begin making the Spiced Multi Grain Carrot Cake, first measure 80 ml of olive oil or 80 grams softened butter and 240 ml of curd. You can use homemade curd or store bought curd. Also keep 1 tablespoon of fresh lemon juice ready.
Grease and dust a loaf pan or an round 8 inch round cake pan if you plan to make in the pressure cooker pan or any round pan which will fit in your pressure cooker.
Add the full packet of Archana's Kitchen Vanilla Cake Mix into a large mixing bowl along with lemon juice, oil and curd. Beat well for 2 minutes until smooth and fluffy. Stir in the grated carrots and the walnuts and beat until fluffy.
If you find that the batter is too thick and does not drop down, add a tablespoon of curd/ yogurt at a time and mix to make a smooth batter. Fold the diced apples into the batter.
The batter should be such that, it will drop like a super thick batter from the spoon when you lift it up.
Pour the Spiced Multi Grain Carrot Cake batter into the greased cake pan and spread it evenly.
Place a trivet at the bottom of the Pressure Cooker. Place the cake pan into the Pressure Cooker.
Cover the cooker without the weight and bake for 30 to 40 minutes or until a knife inserted inside comes out clean.
Preheat Heat oven to 160 C.
Place the Spiced Multigrain Carrot Cake into the preheated oven and bake for 30 to 40 minutes or until a knife inserted inside comes out clean.
Cool the Spiced Multigrain Carrot Cake for 10 minutes and cut into slices and serve.
Enjoy Spiced Multigrain Carrot Cake warm or refrigerate upto 3 to 5 days and have it anytime as a snack along with a cup of milk, chai or coffee. You can even serve it as a delicious dessert along with a scoop of coconut ice cream and caramel sauce.