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Eggless Carrot Raisin Whole Wheat Cake

Posted Sep 23 2010 7:00am
Know What U Eat: This moist treat is one divine way to eat carrots with whole wheat, as it has the long-lasting moistness of a buttermilk and the fiber-rich texture of whole wheat flour, and its  rich combination of spices, fruit and nuts is the perfect way to enjoy this healthy yet yummy, Carrot Raisin Cake. Here's how I made this. I am sending this over to Joanne for this week's  BSI - carrots , & to the Bake-off event , hosted by Banglore-Baker.& Suma's Healing Food Carrot .

Carrot Raisin Cake

2 C Whole Wheat flour (can be easily replaced by all purpose flour)2 tsp Baking Powder (aluminum free)1 tsp. baking soda1 tsp ground cinnamon1/2 tsp. ground nutmeg1/4 tsp. ground ginger1/4 C sugar, add more if you like sweeter;3/4 C firmly packed brown sugar1 C buttermilk (yogurt+water)3/4 C Vegetable oil1 C Low-fat Milk1-1/2 tsp. vanilla extract2 C Carrots, peeled and grated1 C. chopped walnuts/cashew1/2 C Raisins

Carrot Raisin Cake

Method:Pre-heat oven at 350F.1.  Combine all the dry ingredients, in a medium bowl; set aside. 2. Combine sugars, buttermilk, vegetable oil, vanilla extract,in a large bowl; stir until all ingredients are well blended. Add this to the flour mixture, along with carrots,walnuts,and raisins,while adding milk and stirring just until well blended.3. Grease cake pan (8 inch) square/round cake pan. Pour this batter and bake it for 30 minutes or until a wooden pick inserted in center comes out clean. Cool the cake pan 10 minutes; loosen cake layers from edges of pans with a sharp knife and invert onto wire racks. Enjoy warm or cold with a dollop of vanilla ice-cream or milk.
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