Carrot Cake

 

These days I am on a baking spree. Recently I tried this healthy carrot cake and it turned out to be perfectly moist and tasty. To make this cake we mix grated carrot into the flour mix along with some nuts. It is loaded with walnuts and raisins; I have added 1/2 cup of each, you can even add 1/4 cup of each if desired. A must try recipe.

Also try: Healthy Blueberry Muffins or Healthy Strawberry Banana Bread.

Course: Breakfast or Dessert

Cuisine: Global Cuisine

Time: Preparation – 10 mins, Baking – 30 mins, Total – 40 mins

Servings: makes one 9 inch round or 8X8 square cake

Ingredients:

  1. Whole Wheat Flour – 1 3/4 cups + 1 tsp for tossing the raisins
  2. Carrot – 2 cups (peeled and grated)
  3. Eggs – 2 (large)
  4. Honey or Maple Syrup – 1/2 cup
  5. Olive Oil – 1/3 cup (you can use coconut oil as well)
  6. Baking Powder – 1 tsp
  7. Baking Soda – 1/2 tsp
  8. Vanilla Extract – 1 tsp
  9. Ground Cinnamon – 1 tsp
  10. Ground Ginger – 1/2 tsp
  11. Ground Nutmeg – 1/4 tsp
  12. Milk – 1/4 cup
  13. Walnuts – 1/2 cup
  14. Raisins – 1/2 cup
  15. Salt – 1/2 tsp.

PS: 1 Cup = 250 ML.

To make it egg less: 1 egg = 1 tbsp of ground flax seeds + 3 tbsp water. Let it rest for 5 mins before adding.

How to make Healthy Carrot Cake:

  1. Pre-heat oven to 350 degrees fahrenheit or 180 degrees celsius
  2. Grease a 9 inch round or 8 x 8 inch square cake pan. Keep aside
  3. Take a large mixing bowl. Add whole wheat flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. Mix them with a whisk. Keep aside the flour mix
  4. In a small bowl, toss the raisins with the remaining 1 teaspoon flour. This helps prevent raisins sticking together. Keep aside
  5. In another bowl, add oil and honey (or maple syrup). Beat them up together with a whisk
  6. Add eggs and beat very well
  7. Add milk and vanilla extract. Whisk again
  8. If you’re using coconut oil and it solidifies on contact with cold ingredients, warm it up for 10-15 seconds in the microwave
  9. Add grated carrots to the flour mix. Mix well
  10. Now pour the wet ingredients into the dry and mix with a big spoon, until combined
  11. Gently fold the chopped walnuts and floured raisins. Stir to combine
  12. Pour the batter into the greased pan. Bake for 30 to 33 minutes or until a toothpick inserted comes out clean
  13. Let the cake cool in the pan for 5-10 minutes, then take it out and let it cool down for another 10-15 mins
  14. Your Carrot Cake is ready. It’ll remain good for 5 days under refrigeration and 2 days on the shelf.

 

12 Comments Add yours

  1. Sounds so good! I like that the recipe calls for the addition of maple syrup. Thanks for sharing! Following your blog to see more great recipes. I made an amazing plain yogurt tart with fruit, ideal for the warm weather, and I highly recommend it 🙂
    https://thesweetworldsite.wordpress.com/2018/05/30/plain-yogurt-tart/

    Liked by 1 person

    1. Yeah. I prefer maple syrup too. Just checked your blog, awesome recipes. Keep going 🙂 I followed your blog too.

      Liked by 1 person

  2. you bake really well ! I would dare not put carrot in my oven 🙂

    Liked by 1 person

    1. Thank you!!! Haha.. you should try this one 🙂 😀

      Liked by 1 person

  3. Ramyarecipes says:

    😍 love it 🥕🥕

    Liked by 1 person

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