Cake Recipe courtesy: A good friend and an awesome baker, Jagritee Sharma.
-
2
cups
230g whole wheat flour
-
1 1/2
cup
300g white sugar
-
2
teaspoons
baking soda
-
2
teaspoons
baking powder
-
1/2
teaspoon
salt
-
2
teaspoons
vanilla extract
-
4
eggs
-
1 1/4
cup
140g melted butter + 3 tablespoons vegetable oil or (3/4 cup(180ml) oil + 1/2 cup(120ml) applesauce)
-
1/4
cup
milk
-
3
cups
grated carrot
About 5 medium carrots
-
2
teaspoons
cinnamon
optional
-
1
cup
chopped pecans or cashews or walnuts
-
1/2
cup
raisins
optional
-
FOR RUM OR VANILLA SYRUP:
Completely optional Try this on Rum Cake.
-
1/4
cup
butter
-
1/4
cup
brown sugar
-
3
tablespoons
sugar
-
1
teaspoon
vanilla extract or 1 tablespoon rum
-
Mix one tablespoon of sugar with the grated carrots and keep aside.
-
Preheat the oven to 350 degrees Fahrenheit/175 degrees Celsius. Grease and flour a 8*3 inch cake pan.
-
Whisk together whole wheat flour + baking soda + baking powder + salt and keep aside.
-
In a large bowl beat together butter + oil + eggs + sugar + milk + vanilla extract. Add the flour and the cinnamon and mix well. Squeeze the water from the grated carrot with both your hands and add to the batter. Throw in the nuts and raisins and mix well.
-
Bake for 55 minutes or until a skewer inserted in the center of the cake comes out clean.
-
RUM SYRUP: Bring all the ingredients of syrup, except vanilla or rum to a boil. Turn down the heat and let it simmer for 5 minutes. Take it off the stove and let the mixture cool for some time. Poke lot of tiny holes on the cake. Pour the warm sauce over the cake.
Alternately 2, 8*2 inch or 1, 9*13 inch cake pans can be used. Baking times will vary.
For a more healthier version as in the original recipe, substitute 3/4 cup oil + 1/2 cup applesauce for butter.