Jul 9, 2013

Carrot Cake















 
Ingredients:
  • 1 Cup All purpose flour / Maida
  • 1 Cup Wheat flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Cinnamon Powder
  • 1/4 tsp Nutmeg Powder
  • 1 cup Yogurt
  • 1/2 cup brown sugar
  • 1 cup Sugar
  • 1 tsp Vanilla
  • 2 cups Carrots finely shredded
  • Almond 1/2 cup, chopped (reserve few for garnishing)
  • 1 stick (4oz), unsalted butter room temp
  • Pinch of salt
  • Flax seed Powder – 2 Tbsp mixed with 6 Tbsp warm water (allow it to sit for 10 mins)
     Method:
    • Preheat Oven to 350 degrees F or 180 C.
    • In a mixing bowl, add All-purpose Flour, wheat flour Baking Soda, Baking Powder, Cinnamon Powder and Nutmeg Powder. Mix well.
    • In another large mixing bowl, add Yogurt, Brown Sugar, Sugar, salt and Vanilla. Mix until sugar dissolves.
    • Add  Flax seed Mixture and mix. Add Flour and whisk until a smooth batter is formed.
    • Add Carrots, almond and Butter. Mix well.
    • Lightly butter the bottoms  cake pans and dust with flour. Pour the batter into the pan & smooth the top.
    • Bake for 30 minutes at 350F/180C.
    • Remove from Oven and allow the cakes to cool in the pan for 5 minutes
       
       

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