Whole-Wheat Cake-Carrot & Cinnamon
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.
