Carrot Cake with Wheat Flour

I wanted to make a healthy cake for my younger son, who had a stomach infection last week who was restricted to have his two favorite things Milk and Fruits. His diet was kichide, kangi, oats, marie biscuit.  And he was fed-up of eating this.  So here is something I made for him with less maida and healthy carrot. This was the last set of red carrot which I found in the market. As summer have started, we will be only getting orange carrot, which are not sweet at all and good for salads.

So, please try making it, it’s simple and you will like it.

Ingredients

Carrot – 2½ cup grated

Maida – 1cup

Wheat flour – 1 cup

Castor sugar - 1½ cup

Vegetable oil – 1 cup (I have used rice bran oil)

Egg - 4

Cinnamon powder – 1tsp

Vanilla essence – 1tsp

Baking powder – 1½ tsp

Baking soda – 1tsp

Salt a pinch

  

Method

1.     In a bowl mix together maida, wheat flour, cinnamon powder, baking powder, bakingsoda & salt.

2.      In a bowl beat the egg until frothy. (I beat it with an electric mixer).

3.      Now gradually add the sugar and beat for about 2 min, till in incorporates nicely.

4.      To this add the oil in a steady stream and beat till the mixture is smooth. 

5.      At this level add the essence.

6.      Now add the flour mixture and beat till in the mixed well. The use of beater is over at this step.

7.      Fold in the grated carrot the mixture.

8.      Grease and then dust with flour a 9” cake tin.

9.      Pour the mixture in it.

10.  On a preheated oven bake it at 180⁰ for 40 min or till the toothpick inserted in the center comes out clean.

11.  Remove from the oven and cool for 10 min.

12.  Your healthy cake is ready to consume.