Whole Wheat Carrot Cake Recipe
Category: Dessert
Cuisine: Continental
Diet: Vegetarian
Servings: 6
Prep Time: 60 minutes
Cook Time: 40 minutes
Total Time: 100 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour (organic) | 2 cups |
| Jaggery (powdered, organic) | 2 cups |
| Eggs (whole, at room temperature) | 4 |
| Sunflower Oil | 1 1/2 cups |
| Carrots (Gajjar, grated) | 4 cups |
| Walnuts (chopped) | 1 cup |
| Cashew Nuts (chopped) | 1 cup |
| Cinnamon Powder (Dalchini) | 1 tsp |
| Clove Powder (Laung) | 1/2 tsp |
| Baking Powder | 2 tsp |
| Salt | 1/2 tsp |
| Dry Ginger Powder | 1/2 tsp |
| Milk | 1/2 cup |
| Powdered Sugar (for dusting) | As required |
Instructions
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Prepare the Pan: Start by greasing a cake pan with butter, ensuring that the entire surface is well coated. Once greased, dust the pan with whole wheat flour to help the cake release easily after baking. Alternatively, you can line the base with parchment paper for added convenience.
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Preheat the Oven: Preheat your oven to 350°F (180°C) to ensure it’s at the right temperature when the cake batter is ready.
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Sift Dry Ingredients: In a separate bowl, sift together the whole wheat flour and salt. Set this mixture aside for later use.
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Beat Wet Ingredients: In another large mixing bowl, beat the eggs and powdered jaggery (or sugar) together until the sugar dissolves completely. This should take about 3 minutes. Add the sunflower oil to the mixture and continue beating for an additional 3 to 5 minutes until the mixture is smooth and well combined.
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Combine Dry and Wet Ingredients: Gradually add the sifted flour and salt mixture into the egg and jaggery blend. Beat until everything is well incorporated.
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Add Carrots and Milk: Stir in the grated carrots and mix gently using a spatula. Begin adding milk little by little, ensuring that the batter remains smooth as you go.
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Add the Nuts: Gently fold in the chopped walnuts and cashews until evenly distributed throughout the batter. Be careful not to over-mix at this stage to retain a light texture.
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Bake the Cake: Pour the prepared batter into the greased pan, spreading it evenly. Place the pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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Cool the Cake: Once the cake is fully baked, remove it from the oven and allow it to cool in the pan for 10 minutes. Afterward, invert the cake onto a plate and let it cool completely.
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Dust with Powdered Sugar: Once the cake has cooled, lightly dust the top with powdered sugar for a beautiful finish.
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Serve: Serve your delicious Whole Wheat Carrot Cake as a delightful tea-time snack. For an added touch, pair it with a cup of fragrant Basil Tea for a relaxing experience.
Enjoy your wholesome and delicious Whole Wheat Carrot Cake, a perfect balance of natural sweetness and spice!
