And so the baking continues... After the Cookie saga which some of you have been following for the past week, I decided to try my hand at baking a cake. Now I'm loathe to consume too much maida (All purpose flour) and Sid hates the smell of eggs. So I was searching for a good egg-less cake recipe with wholewheat flour when I remembered Arundati's Spiced Pumpkin & Carrot cake.
I followed the recipe from her blog, but did not have pumpkin at home. So I just used 2 cups of grated carrot and 3/4 cup raisins instead. So here is her recipe with the changes I made:
Ingredients:2 cups whole wheat flour
2 tsp baking powder
1 tsp baking soda
3/4 cup grated jagerry
3/4 cup vegetable oil
4 tbsp yogurt (I used home made curd)
2 tsp Garam masala
1/2 cup orange juice (I used freshly squeezed orange)
Zest of one orange
Salt - 1 pinch
2 cups - grated carrot
3/4 cup - Raisins
Preheat the oven to 180°C. Mix all the dry ingredients in a lrge mixing bowl. Whisk the oil, yogurt & orange juice separately and add to the dry ingredients to form the cake batter. Fold in the raisins and grated. Bake for 35-40 min in a greased baking tin.
The way I like it:
This spiced carrot cake tastes best when served warm. So once its done, let the cake cool a bit on a wire rack, but slice and serve while still warm. Tastes amazing with a scoop of vanilla ice-cream.
The raisins on top got a bit birnt, but otherwise the cake turned out just great and stayed good for 3 days in the fridge.