- 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 pan for 20 mins.
- To your stand mixer (or use a hand mixer), now add oil, yogurt (whisk it before), jaggery powder, vanilla extract and grated carrot.
- Now, using the paddle attachment of your stand mixer or using your hand mixer, beat until everything is well combined.
- In another bowl sift together atta and eno and set aside.
- Add half of the flour mixture and mix.
- Then add the milk and mix, followed by adding remaining half of the flour. You may add an additional tablespoon of milk here if batter looks too thick.
- Transfer batter to the prepared pan. Bake at medium flame for 40 to 45 minutes. My cake was done in 40 minutes.
- Decorate the cake as you like and enjoy !
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.
Carrot cake
#myrecipe
#sweets
#FoodismRepublicRewind
By Dr Aishwarya Tengli
Feb, 2nd
1089
Servings
20 persons
Cook Time
1 hr
Ingredients
5
- 7
Ingredients
- 2 cups flour
- 2 cups organic jaggery
- 3/4 cup oil
- 1 cup grated carrot
- 1 tsp Vanilla essence
- 1 tsp eno soda
- 1 cup milk
Instructions
Notes/Tips
Bake until a toothpick inserted in the center of the cake comes out clean.
