Whole-Wheat Cake-Carrot & Cinnamon

My First Whole-Wheat Cake

This is my very first Whole-Wheat Cake! I belong to the old school and have only baked the basic Flour-butter-sugar-eggs-baking powder recipe. Baking is not child’s play nor is it mine but I baked this Whole-Wheat Cake-Carrot & Cinnamon,  the other day.  A quick, on the go cake for any occasion and I thought I’d share it with you all. Baking per se is my bête noire but this is a really simple and quick bake. Actually, it makes for a great personal gift, wrapped in brown paper and tied with a jute string, just like the good old days.

Baking For Kiddos

If you have visited my blog before, you might have noticed that moreover, baking is just not my forte. But thanks to my young friend and mentor, Ro, who has been egging me on to try out this recipe, I ventured into my first Atta cake. I was baking the cakes for two lovely little boys and wanted them to turn out perfect.

The Whole-Wheat Cake Was Perfect

Before baking the cake I was expecting it to be a disaster. When I saw it rise finally in the oven, I let out my breath.  Soon after removing from the oven, nibbled a corner and the cake amazed me; it was just the right texture, moist and scrumptious.  The carrots and the wheat flour give it a good dose of “healthy” while the aroma of the cinnamon permeates your senses. The cinnamon-carrot combo is a match made in heaven. The kiddos loved the Star, Heart and teddy shapes and pesky little Kabir pinched the edges before I could get candles to cut them.

Added Ingredients

You could substitute the carrot with or add rum soaked raisins, soft dates and sprinkle chopped nuts before you pop it into the oven but I didn’t want to get too adventurous with my first foray into uncharted territory.

The only other cakes I have shared are Banana Muffins, Vanilla Pound Cake and my favourite Double Chocolate Muffins.

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Whole-Wheat Cake-Carrot & Cinnamon

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings 3 persons

Ingredients

  

• 100 gms butter
• 100 gms sugar or jaggery
• 2 Eggs
• 170 gms carrots grated
• Pinch of cinnamon powder
• Pinch of baking soda
• 100 gms wheat flour

Instructions

 

• 1. Sift together the flour, baking soda and cinnamon powder. Keep aside. Whisk the butter, sugar and eggs. Whisk in the sifted flour until the batter is smooth and creamy in texture.Lastly fold in the carrots gently.
  
• 
• Cool for 10 minutes in the tin and then remove it to cool on wire rack.
  
• You can serve it warm out of the oven or store it in an airtight container either outside or in a fridge and it is good for a week. I had a couple of slices of this Whole Wheat cake and felt less guilty of the indulgence because of it being a Whole-Wheat Wholesome Carrot n Cinnamon Cake.
  

Notes

 

Store it in an airtight container either outside or in a fridge and it is good for a week.

Carrots can be different; moist or not. Hence keep an eye on the cake while baking, keep checking.

Bake a loaf of cake if you are baking for adults but bake in fancy shapes and hand over individual cakes to kids and watch them smile in glee.