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