A healthy and tasty dessert never hurts anyone. So if you are worried about gaining calories by desserts, this is the perfect recipe to try out. Carrots, nuts and wheat flour makes this cake healthy and delicious.
Easy to make and it comes out perfect every single time. Do try this recipe and share your views in the comments. I would love to hear back from you all 🙂
1/2 cup Unsalted Butter
1 cup Condensed Milk
1 1/2 cup shredded Carrot
1 1/2 cup All Purpose Flour (or maida)
1/2 cup Wheat flour
1/4 cup Raisins
1/4 cup chopped Dates
1/2 cup chopped Walnuts
1/2 tsp Salt
2 tsp Baking Powder
1 tsp Baking soda
1 tsp Vanilla Essence
1/2 cup Curd/Yogurt
1/2 tsp Nutmeg Powder
1/2 tsp Cinnamon Powder
1/2 cup Milk (water can also be used in place of milk. And sometimes little more or less amount of milk is needed then the mentioned quantity. So you can adjust the amount to make the cake batter. If you see your batter little thick even after adding above mentioned 1/2 cup milk, do add little more)
Note : Sweetness can be adjusted by adding sugar. For me just adding condensed milk was enough. But if you like little more sweetness in your cake , add few tablespoons of sugar.
1)Preheat the oven at 350 degrees F.
2) In a bowl, sift together all purpose flour, wheat flour, salt, baking powder, baking soda, cinnamon powder and nutmeg powder. Keep it aside.
3) In another large bowl, cream together butter and condensed milk either with hand whisk or electric beater for around 2 minutes. Further add vanilla essence, curd/yogurt and milk/water. Mix well.
4) Now add all the dry ingredients (from Step 1) to the above mixture and mix well until all the ingredients are mixed. (Remember do not over mix the batter here )
5)Finally add shredded carrots and all the nuts. (Nuts mentioned in this recipe are optional. You can remove any of them or add any other of your choice).
6)Prepare a cake pan by greasing it either with butter or oil. You can take a 9X13 inch baking tray or a 9 inch round pan which has more depth in it.
7)Pour the cake batter in the baking pan and place it in oven for around 45 – 50 minutes.
8)Check the cake after 40-45 minutes by inserting a toothpick into the center of cake and if it comes out clean then the cake is cooked properly and its ready to take out from the oven. In case if the toothpick inserted comes out with some wet batter on it, do bake for few minutes. (As every oven settings are different, do keep a close eye during the last few minutes of the baking time)
9)Cool the cake on a wire rack for half an hour and then the cake is ready to be served.
10) Once the cake is at room temperature, you can store it in an air tight container in refrigerator for around 1 week.