Wednesday, August 07, 2013


A quick cake which I whip up when I want to make something good and different for breakfast because a cake is not something that one takes the trouble to bake for breakfast , so I bake this the night before.
which makes it easier for me to pack 2 tiffin or lunch boxes for my son. One will have something substantial to take him through the day and the other has something that does not need too much effort to put together like a sandwich with some spread, or a nutritious cake with the right ingredients...
I have used equal proportions of wheat and refined or plain flour in this recipe but given a choice I would love to make the cake with whole wheat flour.
So here is a updated recipe a little minor change ...I had posted about it in 2009



3/4 cup wheat flour
1/4 cup plain flour
1 cup finely grated carrots.
½ cup vegetable oil
3 eggs
100 gms caster sugar
11/2 tsp baking powder
1/4 tsp baking soda
A little hot milk if you find the mixture to be too thick
1 tsp vanilla essence


Sieve together plain flour, wheat flour and the baking powder, baking soda and  keep it aside.
In a mixer or a blender churn the oil and caster sugar mixture. It’s done when it comes light and creamy.
Add the eggs and churn again on medium speed
Add the vanilla essence to it.
Take this mixture in a bowl add the cup of grated carrot to it,
Add the dry ingredients which were  sieved to the above bowl
Mix with the cut and fold method usually used for cakes.
you can add a little hot milk to the above mix before pouring it in a tin for baking.
Grease a loaf tin and pour the mixture in.
you can add chopped nuts or sliced almonds on top these are optional and according to your preference.

Bake in a preheated oven for about 30 mins or till ready.

This cake is very pretty to look at.. as its cream with a carrots speckled  all over.

1 comment:

Supriya Nair said...

Love the color... yummy yummy