Carrot Cake
Eggless Carrot Cake is made with whole wheat flour with a subtle flavor of orange zest in it! Bake it in a pan of your choice and enjoy it on a cold winter morning with a cuppa.
Servings: 1 medium bundt cake
Ingredients
- ¾ cup whole wheat flour
- ½ cup all purpose flour
- ¼ tsp salt
- 1 tsp orange zest fresh
- ¼ tsp all spice powder garam masala
- 1 tsp baking soda
- ½ tsp cinnamon powder
- ½ cup orange juice add 1 tbsp extra if required
- ¼ cup olive oil
- ½ cup brown sugar
- ½ cup apple sauce
- ½ tsp pure vanilla extract
- 1½ cups carrot grated
- ⅓ cup walnuts chopped
- ¼ cup dessicated or dry coconut grated
Instructions
- Pre-heat oven to 180 °C. Grease and dust a bundtpan. Coat walnuts with ½ tablespoon of flour, set aside.
- Sift together flours, salt, all spice, baking soda, cinnamon together. Add sugar and whisk well.
- In a separate bowl, mix apple sauce, oil, vanilla extract, coconut, orange juice, grated carrots together.
- Mix the dry mixture in this wet mixture. Now add chopped walnuts, orange zest and candied ginger.
- Pour the mixture in prepared pan. Bake for 40 minutes or till done.
- Allow it to cool completely on a wire rack and then de-mould.