Whole Wheat Carrot Cake Recipe
A vegetarian Continental recipe with whole wheat flour - organic, jaggery - powdered (organic), whole eggs - at room temperature. Ready in 1h 40m, serves 6.
Curated byLucas Dubois🇫🇷
Instructions
13 steps- 1
To begin making Whole Wheat Carrot Cake, grease a pan with butter and then dust it with flour
whole wheat flour - organic(2 cups)whole eggs - at room temperature(4) - 2
You may also use parchment paper at the base of the cake, to allow for easy removal of the cake
- 3
Preheat the oven to 350 degree F or 180 degree CSieve the whole wheat flour and salt together into a bowl and set aside
whole wheat flour - organic(2 cups)whole eggs - at room temperature(4)salt(1/2 teaspoon) - 4
In another bowl, beat the eggs and sugar until the sugar dissolves
whole eggs - at room temperature(4)sugar - powdered for dusting - 5
Add oil and beat for 3 to 5 minutes until well combined
- 6
Mix in the flour mixture into the egg mixture and beat until combined
whole wheat flour - organic(2 cups) - 7
Add in the grated carrot and mix with a spatula
carrots (gajjar) - grated(4 cups) - 8
Add milk little by little while mixing all the ingredients together
milk(1/2 cup) - 9
Finally, add the nuts and fold in just until combined
cashew nuts - chopped(1 cup) - 10
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
- 11
Let the cake cool completely
- 12
Invert the cake onto a plate and dust with powdered sugar
jaggery - powdered (organic)(2 cups)cinnamon powder (dalchini)(1 teaspoon)clove powder (laung)(1/2 teaspoon)teaspoons baking powder(2)dry ginger powder(1/2 teaspoon)sugar - powdered for dusting - 13
Serve Whole Wheat Carrot Cake as a tea time snack along with a cup of Basil Tea
whole wheat flour - organic(2 cups)whole eggs - at room temperature(4)
Rate this recipe
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Whole Wheat Carrot Cake Recipe
A vegetarian Continental recipe with whole wheat flour - organic, jaggery - powdered (organic), whole eggs - at room temperature. Ready in 1h 40m, serves 6.
Curated byLucas Dubois🇫🇷
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Directions
13 steps- 1
To begin making Whole Wheat Carrot Cake, grease a pan with butter and then dust it with flour
whole wheat flour - organic(2 cups)whole eggs - at room temperature(4) - 2
You may also use parchment paper at the base of the cake, to allow for easy removal of the cake
- 3
Preheat the oven to 350 degree F or 180 degree CSieve the whole wheat flour and salt together into a bowl and set aside
whole wheat flour - organic(2 cups)whole eggs - at room temperature(4)salt(1/2 teaspoon) - 4
In another bowl, beat the eggs and sugar until the sugar dissolves
whole eggs - at room temperature(4)sugar - powdered for dusting - 5
Add oil and beat for 3 to 5 minutes until well combined
- 6
Mix in the flour mixture into the egg mixture and beat until combined
whole wheat flour - organic(2 cups) - 7
Add in the grated carrot and mix with a spatula
carrots (gajjar) - grated(4 cups) - 8
Add milk little by little while mixing all the ingredients together
milk(1/2 cup) - 9
Finally, add the nuts and fold in just until combined
cashew nuts - chopped(1 cup) - 10
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
- 11
Let the cake cool completely
- 12
Invert the cake onto a plate and dust with powdered sugar
jaggery - powdered (organic)(2 cups)cinnamon powder (dalchini)(1 teaspoon)clove powder (laung)(1/2 teaspoon)teaspoons baking powder(2)dry ginger powder(1/2 teaspoon)sugar - powdered for dusting - 13
Serve Whole Wheat Carrot Cake as a tea time snack along with a cup of Basil Tea
whole wheat flour - organic(2 cups)whole eggs - at room temperature(4)
Rate this recipe
