Carrot Cake (Whole Wheat, Eggless, Refined Sugarfree)
Carrot Cake (Whole Wheat, Eggless, Refined Sugarfree)

Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, carrot cake (whole wheat, eggless, refined sugarfree). One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Carrot Cake (Whole Wheat, Eggless, Refined Sugarfree) is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Carrot Cake (Whole Wheat, Eggless, Refined Sugarfree) is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can cook carrot cake (whole wheat, eggless, refined sugarfree) using 18 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Carrot Cake (Whole Wheat, Eggless, Refined Sugarfree):
  1. Prepare Cake ingredients
  2. Make ready 1 1/2 cups whole wheat flour
  3. Take 1 cup coconut sugar
  4. Get 1 cup finely grated carrots
  5. Get 1 teaspoon baking powder
  6. Get 1 1/2 teaspoon baking soda
  7. Get 1/2 teaspoon Cinnamon powder
  8. Make ready 1/2 teaspoon Nutmeg powder
  9. Prepare 1/2 teaspoon Cardamom powder
  10. Make ready 1/2 cup oil
  11. Get 1 teaspoon apple cider vinegar
  12. Take 1 cup whole milk/ any dairy free milk
  13. Get 2 tablespoons Cranberry
  14. Make ready 2 tablespoons golden raisins
  15. Prepare Toppings
  16. Get 1 tablespoon Cranberry
  17. Take 1 tablespoon sunflower seeds
  18. Get 1 tablespoon pumpkin seeds
Steps to make Carrot Cake (Whole Wheat, Eggless, Refined Sugarfree):
  1. Sift together flour, baking powder, baking soda, nutmeg, cinnamon and cardamom powder.
  2. Add cranberries and raisins to the flour and mix. This will make sure they do not sink to the bottom of the pan.
  3. Grease the pan and dust with wheat flour. Preheat oven at 170°C.
  4. Mix together, coconut sugar, oil, vinegar.
  5. Add milk and mix well
  6. Add finely grated carrots to this.
  7. Add flour mixture to this wet mixture in 2-3 portions. Handle carefully without overmixing. Just fold in with the help of a spoon or a spatula.
  8. Pour the batter in the pan It's a 10×4 inch pan, level the batter with a spatula and sprinkle the seeds and cranberries kept aside. Bake for 25 minutes or until toothpick check comes out clean.
  9. Once done cool the pan for 5 minutes, invert the cake over a wire rack and cool completely before slicing.
  10. Serve with your favourite beverage or serve as a dessert after meals.

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