Whole Wheat Carrot Cake Recipe
Carrot Cakes are the easiest of cakes to bake at home and in this winter season when carrots are available in plenty. This recipe of Carrot Cake is dense, rich and moist with the sweetness of it derived from raw and organic jaggery. One of my resolutions this year is trying to bake with natural, organic raw materials omitting maida/all purpose flour, margarine and white sugar out of my baking recipes.
Serve Whole Wheat Carrot Cake as a tea time snack along with a cup of Basil Tea
If you like this recipe, here are a few Cake Recipes
60 M
40 M
100 M
6 Servings
Ingredients
- 2 cups Whole Wheat Flour , organic
- 2 cups Jaggery , powdered (Organic)
- 4 Whole Eggs , at room temperature
- 1 1/2 cups Vegetable Oil
- 4 cups Carrots (Gajjar) , grated
- 1 cup Walnuts , chopped
- 1 cup Cashew nuts , chopped
- 1 teaspoon Cinnamon Powder (Dalchini)
- 1/2 teaspoon Clove powder (Laung)
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Dry ginger powder
- 1/2 cup Milk
- Sugar , powdered for dusting
How to make Whole Wheat Carrot Cake Recipe
To begin making Whole Wheat Carrot Cake, grease a pan with butter and then dust it with flour. You may also use parchment paper at the base of the cake, to allow for easy removal of the cake.
Preheat the oven to 350 degree F or 180 degree C
Sieve the whole wheat flour and salt together into a bowl and set aside.
In another bowl, beat the eggs and sugar until the sugar dissolves. Add oil and beat for 3 to 5 minutes until well combined.
Mix in the flour mixture into the egg mixture and beat until combined. Add in the grated carrot and mix with a spatula. Add milk little by little while mixing all the ingredients together. Finally, add the nuts and fold in just until combined.
Pour the batter into the greased pan and bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool completely. Invert the cake onto a plate and dust with powdered sugar.
Serve Whole Wheat Carrot Cake as a tea time snack along with a cup of Basil Tea
Reshma Seetharam
I am a mother, wife, daughter, foodie, web developer and food writer. I write recipes and food articles for online, newspaper and magazine publications in Washington, USA. Other than watching my two sons play soccer, nothing excites me more than packing fun, healthy lunches, creating a new recipe or taking on a cake project! I attribute all my cooking skills to my mother.
