Wheat carrot cake ( eggless)

Wheat carrot cake is a healthy cake for kids to have for their snack time. Carrots are rich in vitamin A which is essential for eye sight and over all health. Organic jaggery powder or palm sugar or country sugar are the regular sugars used in my kitchen. Country sugar and spices enhance the taste of the carrot cake. An absolute staple in my kitchen. I usually slice it thick and refrigerate it so, a delicious treat is ready to go any time of the day. My most favorite cake with perfect sweetness. The aroma of cinnamon fills the house and it induces the taste buds to slice it once it is out of oven. Do try this most healthy, soft and moist carrot cake for your family. Happy baking !

⏲️PREP TIME : 25 minutes

⏲️BAKE TIME : 40 minutes

🍰COURSE : Dessert

🥘CUISINE : International

🍴YIELD : 10 servings

INGREDIENTS REQUIRED :

Wheat flour – 1 &1/2 cup ( 220gm)

Country sugar – 1 cup (182gm)

Carrot scrapping -1 cup (128gm)

Baking powder – 1/2 tsp

Baking soda – 1/2 tsp

Oil – 80 ml

Milk – 1 cup (250ml)

Cinnamon powder – 1/2 tsp (heaped)

Nutmeg powder – 1/2 tsp

METHOD :

Sift the wheat flour, baking powder, baking soda, cinnamon powder, nutmeg powder together thrice and keep it aside.

Preheat the oven at 160°c for 10 minutes.

Grease the baking pan and line it with parchment paper.

In a bowl add the warm milk and powdered country sugar and whisk it well for sugar to dissolve.

Pour the oil into the bowl and whisk.

Mix the carrot scrapping with the sift flour using hand to coat the carrots well.

Add the carrots to the wet ingredients in the bowl.

Cut and fold using a spatula.

Transfer the batter to the lined baking pan.

Tap it and top it with some nuts.

Bake it at 160°c for 40 minutes or until a tooth pick comes out clean.

Once it is done, let it cool down completely.

Slice it and enjoy.

NOTE :

Used 9″×3 &1/2″× 2″ baking pan.

Follow the standard measurements given for good results.

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