Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, whole wheat beetroot carrot cake – no egg, no all purpose flour or maida, no butter. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Hi friends, Today I am sharing a healthy Carrot cake recipe using Whole Wheat Flour. The cake is rich with the goodness of carrots, orange, walnuts and. Here's the healthy, moist, fluffy & delicious recipe of carrot cake! 🤩 Made with Whole wheat flour , freshness of carrot, loaded with roasted nuts & touch.
Whole Wheat Beetroot Carrot Cake – No Egg, No All Purpose Flour or Maida, No Butter is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. Whole Wheat Beetroot Carrot Cake – No Egg, No All Purpose Flour or Maida, No Butter is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook whole wheat beetroot carrot cake – no egg, no all purpose flour or maida, no butter using 11 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Whole Wheat Beetroot Carrot Cake – No Egg, No All Purpose Flour or Maida, No Butter:
- Prepare 1 cup Whole Wheat Flour
- Get 1 cup Grated Carrot & Beetroot (1 Small carrot + 1 Small beetroot)
- Take 1/4 cup Oil
- Get 1/2 cup Powdered White Sugar
- Take 3/4 cup Curd
- Make ready 1 tsp Baking powder
- Take 1/2 tsp Baking soda or Eno
- Take 1/2 tsp Vanilla essence
- Take 1 pinch salt
- Get 1/4 cup Pink Chocolate Chips
- Prepare 1 tsp Whole Wheat Flour
In one of her more daring moves, Anna Jones makes a lemon cake with cannellini beans, ground almonds and four eggs. Vegan bakers have a few tricks up their sleeves. I love the fact that using the whole fruit brings bulk, liquid and flavour. If carrot cake taste this delicious, how will a beetroot cake taste like.
Steps to make Whole Wheat Beetroot Carrot Cake – No Egg, No All Purpose Flour or Maida, No Butter:
- Dry ingredients: Sieve Whole Wheat Flour, baking powder, baking soda or Eno, salt. Keep it aside. - Toss 1 tsp of flour with pink chocolate chips and keep it aside. - Wet ingredients: Now add curd, sugar, oil, vanilla essence in a grinder until smooth. - Now mix wet ingredients with dry ingredients. Add grated carrot, beetroot and mix them well.
- Put batter into a greased pan and sprinkle tossed pink chocolate chips over cake. - Tab the cake pan on a countertop to release any large air bubbles. - Put cake pan into the preheated pressure cooker and bake it for 1 hour.
- Tips: - - Adjust sugar according to your taste. - Baking time may vary. - If cake batter looks dry, add 2- 4 tbsp of milk. - If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
- Pressure Cooker Method: - Grease the baking tin with oil and dust it by sprinkling whole wheat flour over greased surface evenly. Pour the mixture into the greased baking tin.
- Important Notes: - - Use the baking tin of 6 inches in diameter, so that it can easily get into the pressure cooker. - Use a 5-liter pressure cooker. It should be big enough to hold the baking pan. - Baking Tin should be made of Aluminium. - If baking tin comes into direct contact with the base of the pressure cooker, it can burn (overbake) the cake. So use pressure cooker container which has big holes in it or any aluminum small stand.
- No gasket and whistle are needed. Remove them before baking. - Don’t add water to the pressure cooker.
- How to Bake In A Pressure Cooker? - - Heat the pressure cooker on high heat for 2 minutes. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand. - Now put the cake tin containing the cake batter (Do not put water inside the pressure cooker). - Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
- Lower the flame after 2 minutes. Let it bake for 50 -60 minutes on low flame. After 60 minutes check cake with a knife, if the mixture does not stick, it means the cake is done. - If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately. - Eggless Pressure Cooker Cake is ready.
Specially when it is combined with This version is so simple, you dont need butter or eggs in it. I hope you will love this and let me Dust off the excess. This moist chocolate cake has no eggs, no butter and you can make with just a wooden spoon. Be careful not to overmix the batter, otherwise the cake will be dense and heavy. It's a great recipe for those with egg sensitivities, or when you crave a good cake and you open the fridge to see you forgot.
So that’s going to wrap this up with this special food whole wheat beetroot carrot cake – no egg, no all purpose flour or maida, no butter recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
