Ingredients: 2 cups Whole Wheat Flour – organic,2 cups Jaggery – powdered (Organic),4 Whole Eggs – at room temperature,1 1/2 cups Sunflower Oil,4 cups Carrots (Gajjar) – grated,1 cup Walnuts – chopped,1 cup Cashew nuts – chopped,1 teaspoon Cinnamon Powder (Dalchini),1/2 teaspoon Clove powder (Laung),2 teaspoons Baking powder,1/2 teaspoon Salt,1/2 teaspoon Dry ginger powder,1/2 cup Milk,Sugar – powdered for dusting
Time in minutes: 100 Servings: 6 Course: Dessert Diet: Vegetarian
Instructions: 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 oven to 350 degree F or 180 degree CSieve the whole wheat flour and salt together into a bowl and set aside.In another bowl, beat the eggs and sugar until the sugar dissolves. Add oil and beat for 3 to 5 minutes until well combined. Mix in the flour mixture into the egg mixture and beat until combined. Add in the grated carrot and mix with a spatula. Add milk little by little while mixing all the ingredients together. Finally, add the nuts and fold in just until combined.Pour the batter into the greased pan and bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.Let the cake cool completely. Invert the cake onto a plate and dust with powdered sugar. Serve Whole Wheat Carrot Cake as a tea time snack along with a cup of Basil Tea