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.
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.
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