Eggless Carrot Cake
A very healthy cake with goodness of carrots, jaggery, honey and some spices. It is made from whole wheat flour; is soft and is easy to make.
Servings 8 people
- 1.5 cup wheat flour
- 100 g butter
- 1/3 cup honey
- 1/4 cup condensed milk
- 1/2 cup jaggery gur, grated
- 2 cup carrots grated
- 1 tsp baking soda
- 1/2 tsp baking powder
- salt a pinch
- 1 tsp cinnamon powder
- 1/2 tsp nutmeg powder
Melt the butter, honey and jaggery over low heat and keep aside to cool.
Once the mixture is cooled add the condensed milk and mix it well.
Sift the flour with cinnamon, nutmeg, salt, baking soda and baking powder. I sieved the flour three to four times.
Add the flour gradually to the butter mixture. Mix them.
Add the grated carrots and mix them gently.
Now pour the batter in the greased and dusted baking dish.
Bake in the preheated oven at 180 deg celcius or around 360 Fahrenheit for about one hour. The baking time can vary from oven to oven. So keep checking the cake after 40 to 45 min. Insert the knife or a toothpick and if comes out clean the cake is done. Remove and cool it on a wire rack.
Cut it into pieces and serve.
Some points which will help the cake come out soft.
- As we are using the whole wheat flour try to sieve it for three to four time. Sifting more helps to improve the aeration in cakes and the dry ingredients are also mixed uniform. This will result in a soft and spongy cake.
- The carrot cake when removed from the oven will be hard. But as it cools down the cake will become soft. So let the cake cool.
Calories: 288kcal | Carbohydrates: 45g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 246mg | Potassium: 357mg | Fiber: 5g | Sugar: 25g | Vitamin A: 10300IU | Vitamin C: 5.8mg | Calcium: 80mg | Iron: 1.3mg