Carrot Cake
Carrots contain antioxidants, which help your kids body fight free radicals, cell damage, and inflammation. Vitamin C in carrot also provides an immune system boost, helping your child get through cold and flu season.
Ingredients
- 1 cup Whole Wheat Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- ¾ cup Grated Carrot
- ½ cup Palm Sugar/Brown Sugar
- 1 Cardamom
- ¼ cup Olive oil/sunflower oil/odorless oil
- 1 cup Milk
- 10 Raisins (optional)
- ¼ cup Broken Walnuts
Instructions
- Take a carrot, wash and peel the skin. Grate them using a grater. Set aside.
- Take the brown sugar/palm sugar and cardamom in a blender. Grind it to a smooth powder.
- Sieve the whole wheat flour, baking powder and baking soda. Keep it ready. Also preheat the oven to 180° C for 10 minutes.
- Take broken walnuts, raisins and grated carrots in a bowl. Dust with 1 tbsp of whole wheat flour. Set this aside. Now in a mixing bowl add in the ground sugar mixture.
- Add in 1 cup of milk followed by 1/4 cup of oil. Stir it well with a hand whisk until the oil is mixed evenly.
- Once all the wet ingredients are mixed well, add the sieved whole wheat flour mixture to the wet ingredients.
- Gently fold everything well for 10-15 seconds. Don't over mix. The final mixture should be slightly thick and at pouring consistency. Adjust with milk to get the desired consistency if required. Finally add in carrot nuts mixture and give a quick mix.
- Grease a cake pan with oil. Pour the mixture to the cake tin and gently tape it.
- Bake in the preheated oven at 180° C for 35 -40 minutes (baking time depends on the size of the cake pan and oven) at 180° Celsius till tooth pick inserted in the center comes out clean.
- Allow to cool it down completely and cut into pieces!
Notes
Note: You may add cream on the top of the cake to decorate it.
Storage: You can store the carrot cake in the freezer for up to a week.
