When I started baking healthy, it was so many failed attempts at first, but then gradually got the hang of it. Understood which flour works better, and how to substitute wheat flour in recipes better after many experiments. So I felt that I need to share my discoveries with you through my blog. Not sure how many of you will be reading the posts, but I will be really happy if even one reader tries this recipe. I made the cakes so many days before, but never posted it. But I did an online session in Ovenderful Mom Baker’s Community in FB demonstrating both recipes and some of them even tried and posted photos.
It is such a huge honour when people try recipes which you post. I do get so many mails and messages with photos of bakes tried from this blog and it definitely makes me so proud of you all. I have also uploaded the videos to my YouTube channels which I have been very irregular in doing. I also would love to share an amazing news with you all. I got 50,000 subscribers in my channel Gayathri’s Cook Spot and nearing 10,000 in my Tamil channel Gayathri Kumar. Do take a look and if you haven’t subscribed, please do it.
Both the version of this carrot cake turn out really amazing. Carrot cakes are supposed to be denser and heavier than the normal sponge cakes. With so much of walnuts added, they are super rich too. I have shown one cake plain and the other with cream cheese frosting. So whichever way you prefer, you can serve your carrot cake. The main thing is this recipe doesn’t have any refined ingredients. I have used ghee and coconut oil in both recipes. So you can swap ingredients as you wish. I have also shown two types of baking the cake, one in OTG and the other in a pan on stove top. I have also used my home made cream cheese for the frosting. I hope you guys love this recipe for its versatility.
Whole Wheat Flour – 175 gm
Baking Soda-1/2 tsp
Baking Powder-1 tsp
Egg – 1
Ghee – 70 ml
Powdered Jaggery / Brown Sugar – 150 gm
Walnuts – 75 gm
For Egg Free Version:
Yogurt/ Curd – 50 ml
For the Cream Cheese Frosting:
Cream Cheese – 100 gm
Brown sugar/ Jaggery – 25 gm
Vanilla a few drops
Milk – 2-3 tbs
Preheat your oven to 180°C or your pan on medium low flame on small burner.
Grate carrots and set aside.
Chop walnuts and set aside.
Mix together wheat flour, baking powder, baking soda and cinnamon and sift it twice.
In a bowl combine ghee, milk, egg or yogurt, brown sugar and vanilla and mix well.
Add the carrot to wet ingredients and mix well.
Add the sifted dry ingredients and mix to form a thick batter.
Line and grease a 7″ cake tin and keep it ready.
Transfer the batter to the tin.
If making a plain cake, decorate the top with walnuts otherwise leave it plain.
Bake in the oven or pan for 35-40 minutes or until a tooth pick comes out clean.
Rest on wire rack for a while, and then transfer to the wire rack.
Mix together cream cheese, sugar, essence and gradually add milk until you reach the required consistency.
Transfer to the top of the cake and spread it evenly with a spatula.
Decorate it with walnut halves and rose petals.