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Main Ingredients | Whole wheat flour, Carrot |
Cuisine | Fusion |
Course | Desserts |
Prep Time | 41-50 minutes |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Sugarless Whole Wheat Carrot Honey Cake
- 2 cups Whole wheat flour
- 2 cups Carrot , grated
- for greasing Butter
- 1 1/4 cups Honey
- 4 Eggs
- 1 1/2 teaspoons Baking soda
- 1 teaspoon Baking powder
- 2 teaspoons Cinnamon powder
- 1/2 cup Walnuts , chopped
- 1/4 cup Raisins , roughly chopped
- 1/2 teaspoon Salt
Method
- Preheat the oven to 180 C. Grease a 8 inch cake tin with butter and dust with some flour
- Break eggs into a large bowl and beat with an electric beater till light and creamy. Add honey and beat well for a minute.
- Sift together whole wheat flour, baking soda, baking powder and cinnamon powder in another large bowl. Add carrots, walnuts and raisins and mix with your hand.
- Add whole wheat flour mixture to the egg mixture and fold in gently till the mixture is well combined.
- Pour the batter into the prepared tin, keep the tin in the preheated oven and bake for 35-40 minutes or till well risen and golden brown on top. Bring the tin out of the oven and turn the cake out onto a wire rack and leave to cool completely.
- Slice, arrange them on a serving plate and serve.
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