I love carrot cake, but hesitate to have it often because of the amount of butter, eggs and sugar that go into its making. So I decided to experiment with a healthier version. This has no eggs or butter. Only four tablespoonfuls of oil goes into the cake. This is a moist cake that melts in your mouth.
All-purpose flour 1 cup (136 g) Baking soda 1 tsp Baking powder 1 tsp Salt 1/2 tsp Vegetable oil 4 tbsps Apple cider vinegar 1 tbsp Vanilla essence 1 tsp Carrots 1 cup, grated
Mix all the liquid ingredients together. Add the sugar and whisk till the sugar is mostly dissolved.
Sift the flour, baking powder, baking soda and salt together.
Add the liquid mixture to the flour mix.
Mix till blended well. Add the carrots, folding it into the batter.
Pour into a greased cake tin and bake at 170 degrees C for 30-40 minutes till a toothpick inserted into the cake comes out clean.
I always use all-purpose flour for my cakes. Today, I experimented with whole wheat flour. In fact, I decided to go for the healthy version without eggs or butter. I used light vegetable oil and plain yoghurt instead. It turned out really delicious with a nice, chewy texture.
Whole wheat flour (atta) 2 cups Sugar 3/4 cup Sundrop vegetable oil 1/2 cup Yoghurt 1 cup Baking powder 1 tbsp Baking soda 1 1/2 tsp Cinnamon powder 2 tbsps Vanilla essence 1 tsp Water as needed Milk 3 tbsps Walnuts, roughly chopped 1/2 cup Raisins 1/2 cup
For the syrup: Cadbury’s Bournvita 2 tbsps dissolved in 1/4 cup water Cadbury’s cocoa 1 tbsp
Icing sugar 1 tbsp
Mix the wheat flour, sugar, cinnamon powder, baking powder and baking soda in a bowl.
Using a stand mixer, add the oil and yogurt to the pan and mix at Speed 1. Add the flour mix, a little at a time. Add water as needed to maintain the consistency of the batter.
Add the milk and vanilla essence. Add the walnuts and raisins.
Grease a 9”x6” rectangular cake dish and pour in the batter.
Bake in a 170 degree C oven for 1 hour and 20 minutes. Test after 50 minutes and when the skewer comes out clean, take the cake out of the oven. Let it cool.
Heat the Bournvita syrup in a nonstick pan and when it boils, add the cocoa. Heat on a low flame for 20 minutes, stirring continuously. Take it off the heat and let it cool.
Before serving, pour the syrup over the cake. Sprinkle icing sugar over the top.