After the healthy chocolate beet cake, I got a few requests to make a healthy cake with another vegetable. I thought, what can be better than carrots? Carrots with cinnamon is a heavenly combination! This cake is butter free, loaded with the goodness of carrots, walnuts, uses a blend of wholewheat flour, oat flour, ragi (red millet/ finger millet flour) along with a small amount of all purpose flour.
It has a nice hit of cinnamon which is earthy and warming. All I can say is, it tastes damn good! Also since it is mother’s day, I thought I’d make it today for my mom and surprise her. 🙂 This cake can be had on it’s own with a steaming hot cup of coffee or tea but you can also make a delicious coffee whipped cream to compliment it. Totally optional but adds on to the flavour profile! This recipe is adapted from my healthy chocolate beet cake which is also posted in the blog.
The texture is really soft, moist and tender for a mixed flour based cake. Simply another reason why I love it. Also, not to forget the carrots. You actually can’t actually taste the earthy carrots but it adds to the moisture of the cake.
Take a look at the crumb-
Ingredients: (Serves 15-16 people)
- Chopped cubes of carrot- 1 1/4 cups (NOTE- I used 3 large carrots. This should yield 1 cup of carrot puree)
- All purpose flour- 1/2 cup or 62 grams
- Oat flour- 1/2 cup or 45 grams
- Ragi (finger millet/ red millet) flour- 1/4 cup or 30 grams
- Wholewheat flour- 3/4 cup or 90 grams
- Baking powder- ½ teaspoon
- Baking soda- 1 teaspoon
- Vanilla extract- 1 1/2 teaspoons
- Cinnamon powder- 1 teaspoon
- Granulated white sugar- 1 3/4 cup + 2 teaspoons or 360 grams
- Eggs- 2; room temperature
- Water- 1/2 cup or 120 ml
- Walnuts- 30 grams
- Sunflower oil- 1/2 cup or 118 ml
- Yogurt- 2 tablespoons or 30 ml
NOTE– All measurements are taken in 240 ml cups
Add the cubed carrot to a pot containing water. Blanch the carrot in water for 14-15 minutes or until slightly tender. Drain it, rinse under cold water and let it cool for 5 minutes. Process the carrot in a food processor until it is chopped into small tiny bits. If you wish you can puree the carrot but I like the carrot to be in tiny pieces so I process it in a food processor instead. Set aside for a while. This should yield one cup of puree. Most carrot cake recipes do not call for blanching the carrots but I find that this method yields a better crumb to the cake.
Preheat oven to 180° C or 350 F. Grease the base of a 22 cm baking tin with a little sunflower oil and place a disc of parchment paper to fit the size of the inner bottom of the tin. Add a tiny amount of oil and grease the parchment paper and sides as well. Sift the plain flour, wholewheat flour, oat flour, ragi (red millet/ finger millet) flour, baking powder, baking soda and cinnamon into a clean dry bowl. Take this mixture and sift it four more times. This will ensure that you get an airy cake. DO NOT SKIP THIS STEP! In another bowl whisk the carrot puree, eggs, water, oil and vanilla until emulsified. Add sugar and yogurt and beat it well until the sugar has almost dissolved.
Add the wet ingredients to the dry ingredients and whisk it gently until well combined. Roughly chop the walnuts and add it to the batter and mix. The batter will be loose and runny so do not be alarmed. It may look like it’s curdled but it isn’t. It is exactly how the batter should look like.
Pour the batter into the greased tin and bake for 10 minutes. Reduce the temperature to 160° C, cover it with foil very loosely leaving gap at the top (some thing like a dome shaped foil) to allow it to rise a bit and bake for a further 45- 48 minutes or until a skewer/ knife inserted into the centre comes out clean. Make sure you keep an eye on it after 40 minutes at 160°. Once the cake has cooked, cool it in the tin for 10 minutes. Later, flip it onto a wire rack and let it cook completely. Cracks are quite common in this particular cake so do not be worried about that.
NOTE– The baking time may vary with humidity, temperature of surroundings and from oven to oven.
Ingredients for coffee whipped cream (optional):
- Cold whipping cream or double cream- 80 ml
- Coffee decoction- 1 tablespoon
For coffee whipped cream–
Make sure your bowl and cream is cold. Add the whipping cream or double cream to a bowl and start beating it till you soft peaks about 3 minutes. Add the coffee decoction and beat it for 3 more minutes till you get somewhere around semi stiff peaks.
Smear it on the cake and top with more walnuts.
Serve. It actually tastes even better the next day. 🙂