Carrot Cake

13May11

Zainab had told me once that she uses Raagi as an alternative to all purpose flour for her cake recipes. Considering the fact that she is a marathon runner, one can safely assume that it is a healthier choice. This was my first experiment with this pinkish coloured flour and surprisingly it turned out quite tasty. Bye bye maida.

Carrot Cake

The recipe follows:

Serves:

2-3 persons

You Will Need:

• Eggs – 2
• Refined oil – 1/4 cup
• Sugar – 1/2 cup (I had used soft brown sugar, which is needed a bit more ~2/3cup)
• Vegetable Oil – 4-5 tablespoonsVanilla essence – 1/2 teaspoon
• Cinnamon powder – A spoonfull
• Coursely Grated Carrots – 1/2 cup
• Raisins – 20-25
• Raagi flour – 1/2 cup
• Baking powder – 1 teaspoon

Procedure:

• Pre-heat the oven at 180 degree C
• In a bowl, mix the oil and sugar well until the sugar has nearly dissolved. Add the eggs -1 at a time – to this mix and keep stirring until it starts frothing
• Add in the vanilla essence and cinnamon powder
• Add the grated carrots and raisins to the liquid mix
• Add the baking powder to the flour. Use a fork to mix them up if you are in a rush and can’t sieve them. Slowly start adding the flour and keep stirring
• Pour in the mixture into a well greased cake tin
• Bake it for 25 minutes at 190-200C
• Pierce with a toothpick and if it comes out clean the cake should be done
• You can bake it for another 10 minutes to get a nice brown crust

Note:

• Most other recipes mention about grated pineapple as an integral part of this recipe.

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Tags: baking, cake, orange