Whole-wheat Carrot Cake
Healthy finger licking carrot cake
Equipment
- Oven Toaster Grill (OTG)
- Egg beater
- Mixer + Big Mixer Jar
- 2 Mixing bowl
- Measuring Cup and Spoons
Ingredients
Dry ingredients
- 4 cups Wheat flour
- 3 tsp Baking powder
- 1 tsp Baking soda
- 4 inch Cinnamon stick
- 1 tbsp Dried Orange rind
- 1 Clove
Wet ingredients
- 4 Eggs (big)
- 3 cups Powdered Brown Sugar
- 2 cups Sunflower Oil
- 2 tsp Vanilla essence
- 4 cups Grated carrot (4 big carrot)
Instructions
- Grease and dust the cake tin with flour to prevent the cake from sticking.
- Preheat the oven at 250°C for .
- Add all the dry ingredients (wheat flour, baking soda, baking powder, cinnamon stick, clove, and orange rind) to a large mixer jar or food processor. Pulse or whip for 10 seconds. Repeat this process 5 times.
- Transfer the dry mixture into a large mixing bowl.
- Whip the eggs, oil, sugar, and vanilla essence together in the same mixer jar until the mixture is smooth and creamy, like a batter. Make sure to use only the pulse or whip setting.
- Pour the wet mixture into the mixing bowl. Gradually add the dry ingredients in 3 to 4 batches, using an eggbeater to combine everything thoroughly.
- Finally, add the grated carrot and gently fold it in until fully combined.
- Pour the batter into the cake tray and then tap the tray twice on the kitchen slab to release any trapped air.
- Bake at 180°C for 35 to 40 min or until the toothpick comes clean.
Notes
Tips:
- Make sure the eggs are at room temperature. Take them out of the fridge ahead of time.
- You can substitute butter for oil if you prefer, but honestly, the taste difference is minimal.
- Add chopped cashew nuts and almonds for extra crunch.
- A handful of chocolate chips can be a fun addition, especially for chocolate-loving kids.