Whole Wheat Carrot Cake | Eggless carrot cake

Sharing some lines describing how we spent few early months with family during Covid lockdown period. When all the helpers and services where not allowed, due to strict curfew.

" With this lockdown and work from home scenes, it’s important to take care of our health and make sure that we eat healthy and have a proper routine at home as well"

"At my home, we start our day with a few warmup excercises, Pranayam and SuryaNamaskars. Then we have devided all the chores, my daughter does the dusting, hubby does the moping. I clean the utensils, Son wipes and keep them in place. Hubby and daughter helps in chopping and cooking. Me and hubby does some of our online work for few hours in between.

Kids play some cards and carrom and evening we all watch some movies. This is how we are making the most of it" 

This was my bake yesterday for my family (it got finished yesterday itself, though I thought of storing it for a few days🙄😊)

Whole Wheat Carrot Cake | Eggless

RECIPE

Serves: 4 

Prep time: 5 minutes 

Bake time: 30 minutes 

Tools: oven, 10×5 inch loaf tin 

INGREDIENTS

1. Whole wheat flour 1 1/2 cups. 

2. Carrots 2 medium size. 

3. Coconut sugar 1 cup. 

4. Baking soda 1 1/2 tsp. 

5. Baking powder 3/4 tsp. 

6. Nutmeg powder 1/2 tsp. 

7. Cinnamon powder 1/2 tsp. 

8. Cardamom powder 1/2 tsp. 

9  Oil 1/2 cup. 

10. Apple cider vinegar 1 tsp. 

11. Whole milk 1 cup. 

12. Cranberry 2 tbsp. 

13. Golden raisins 2 tbsp. 

14. Pumpkin seeds and Sunflower seeds and Cranberries 2 tbsp for garnish

METHOD

1. Wash peel and grate carrots. Grease and dust a loaf tin. Preheat oven at 170 degree centigrade. 

2. Sift dry ingredients, flour, baking soda and powder, nutmeg, cardamom and cinnamon powder. Mix cranberry and raisins with the flour mixture. 

3. In a bowl mix coconut sugar, vinegar and oil. Mix milk and beat well. 

4. Add gared carrots and mix. 

5. Add half the flour mixture and fold to combine. Add the remaining half. Fold gently without overmixing. 

6. Pour the batter in greased and dusted loaf pan. 

7. Sprinkle seeds and cranberries on top. Bake on a preheated oven @170°C. 

8. Bake for 30 minutes or until toothpick test comes out clean. Cool on wire rack. 

9. Invert the loaf over a wire rack.

10. Cool completely. Slice and serve.

Thanks for visiting 😊