Firm, yet light texture cake that’s made entirely with whole wheat flour and the goodness of carrots, sprinkling of walnuts and hint of cinnamon. The butter has been replaced with oil, and white sugar with brown sugar/jaggery. To frost or not to frost the cake is entirely up to you.
2 Cups whole wheat flour
1 cup jaggery powder/dark brown sugar
1 cup walnuts, chopped
2 cups carrots, grated
1 cup oil
1 tsp cinnamon
1 tsp baking powder
3 eggs, beaten
Preheat the oven to 170 C.
Grease a 7 inch springform pan.
In a mixing bowl, mix brown sugar/jaggery powder, vegetable oil, and eggs.
In another bowl, sift together flour, baking powder, and cinnamon.
Fold dry ingredients into wet mixture and blend well.
Fold in carrots and chopped walnuts until well blended.
Place in preheated oven and bake at 170 C for 40 to 45 minutes or until a toothpick inserted into the cake comes out clean.
Allow to cool, and then frost with cream cheese frosting if desired.
Variation: You can replace walnuts with pecans or 1 cup of sultanas/resins and 1 tbsp Greek yogurt.
Add 1 cup pineapple bits (tinned).
Add a tsp of nutmeg.
This can also be made into cupcakes . Baking time would differ.
Cream the butter and cream cheese until smooth. Add the icing sugar and beat until creamy. Stir in vanilla.
Stir about 2 tbsp orange juice in 1 cup of icing sugar. Drizzle over the cake in zig zag manner.