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Whole wheat flour is derived by grinding whole grain of wheat. Benifits of whole wheat flour is that it takes longer time to digest, which helps maintain blood sugar levels. Good for weight watchers. Whole grain is a good source of calcium, iron, fiber and other minerals. 

Carrot has lot of health benefits. Carrots have high vitamin A content. It is low in calories and consuming them is good for overall health. Good for eyes, skin, teeth and digestive system. 

In this cake recipe I have used whole wheat flour instead of refined flour/maida. Nutmeg, cinnamon and cardamom gives a unique taste to this carrot cake.

INGREDIENTS

  • Wheat flour             2 teacup
  • Sugar                         3/4 teacup
  • Butter                        1 teacup
  • Grated carrot           2 1/2 teacup
  • Egg                             3
  • Baking powder        1 tsp
  • Cinnamon powder  1/2 tsp
  • Nutmeg powder      1 tsp
  • Salt                             a pinch
  • Cardamom               3

METHOD

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Sift wheat flour, baking powder and pinch of salt three times in a large bowl. keep it aside.


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Separate the egg yolks from whites and keep the yolks and whites in separate bowls. Beat the egg  whites till they are stiff, beat the yolks also.

Preheat the oven for 10 minutes at 175 deg C.

Blend sugar and cardamom to a fine powder.

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Beat butter and powdered sugar in a bowl together till it becomes fluffy. Mix the egg whites and yolk. Beat it well.

Add little flour at a time and fold gently using a wooden ladle. Add grated carrot, nutmeg powder and cinnamon powder and mix well.

Pour it in a greased tray, add little( 1/4 tsp) flour and spread it all over the tray. Tap the greased tray and bake in a  preheated oven at 175 deg C for 45 minutes.

Check with a tooth pick or knife, if it comes out clean the cake is done otherwise bake for some more time.

Take it out from the oven and cool it in a wire rack.

Note:

  • Beat  Butter and sugar for at least 5 – 10 minutes. Starting on low speed then gradually increasing speed.
  • Sieve baking powder and wheat flour three times.
  • Large metal spoons are used to fold eggs into batter so that eggs do not deflate.
  • Preheat 10 minutes before you place the batter.
  • To test whether the cake has cooked or not just insert a knife, if it comes out clean that means cake is cooked.
  • While folding the flour work quickly but gently.

 

 

Categories: CAKES, DESSERTS

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