Carrot cake recipe with finger millet flour / Healthy carrot cake recipe
After
many days, I got a chance to bake a cake. I had many
bake sessions in my to do list. But alas, my oven was not working and all my
bakes were kept aside. Now that it had been repaired, I have started my bakes.
This bake is a healthy, delicious and amazing cake that I fell in love
with. It is ragi carrot cake which is so moist, soft and spongy. The texture is
very similar to that of the store bought cakes - airy, spongy and so soft.
I am
always in the quest of making healthy bakes for my kids especially for their
snacks box. This has been included in that list after pumpkin bread, banana choco cake / bread and ginger loaf bread which are all made with wheat flour
making them completely guilt-free snacks. All these bakes were a part of my
kids boxes and as a mom, I was delighted to see the boxes come back empty. As kids,
they shared these cakes / breads with their friends in their schools, all of
whom, happened to like these healthy delights. This healthy ragi carrot cake is
the fourth bake in my site.
This cake
is made with finger millets. My man and kids are not great fans of any of the
millets. So I try to make some kind of specials with the millets. Of late, I
have just started off with the finger millets with the Ragi Toor dal dosa recipe. But I
would soon do some interesting recipes with the other millets as well. But for
today, lets get to know the preparation of the delicious and yummy carrot cake.
This ragi
cake is very healthy with all the goodness of carrots. Finger millets or ragi
is rich in calcium which helps in the strengthening of bones especially for
kids and aged people. This brown beauty tiny balls also help in weight loss,
better digestion and also cancer prevention. So its always advisable to include
this in our regular diets in some or the other way. I also prepare ladoos,
biscuits and other dishes with this finger millet which I will be posting very
soon.
Preparation
Measure
all the dry ingredients namely maida, ragi flour, baking soda, baking powder
and salt in a bowl.
Whisk it well once such that the baking soda and baking powder mix
with the other flours. Now, add the grated carrot and mix with the flour mix.
By doing this, we ensure that the carrots do not settle at the bottom of the
pan while baking. Keep this aside.
In another bowl, take butter at room temperature. I have used
homemade butter for this recipe. But you can also use the store bought butter.
Add the powdered sugar to this butter and whisk it well until it becomes
creamy.
Keep aside. In another bowl, beat the eggs well.
Add this beaten eggs
to the whisked butter and sugar mixture. Add little little egg mix at a time ( around 2 tbsp
of egg ). If you add all the eggs at a time, then the butter will get curdled.
So, add little egg at a time and mix until it is absorbed by the butter
mixture. Then add another 2 tbsp of egg and mix.
Repeat until all the egg is
used up.
Add vanilla essence and mix once.
Now add the carrot-flour mixture and
mix gently such that the batter is incorporated well.
Pour the batter into
greased muffin moulds or a cake pan. Garnish with tutti fruity, cherries, cashews or any other dry
fruits of your choice. Bake at 180 degrees centigrade for 20-25 minutes or
until done. Insert a toothpick or a knife in the centre of the cake or any
muffin, if it comes out clean, your cake is done. Cool on a wire rack and de
mould. Enjoy with family and friends.
Ingredients
Eggs 3
Ragi
flour 1/2 cup ( 50 g )
Maida 1/2 cup ( 50 g )
Butter 1/2 cup ( 100 g )
Powdered
Sugar 1 cup ( 100 g )
Grated
carrot 1/2 cup ( 50 g )
Baking
powder 1/4 tsp
Baking
soda 1/4 tsp
Salt a pinch
Vanilla
essence 1 tsp
Ghee to grease the muffin moulds
Method
- Add maida, ragi flour, baking soda, baking powder, salt and grated carrots in a bowl and mix well. Keep aside.
- Take butter and powdered sugar and whisk until creamy.
- In another bowl, take eggs and beat them well.
- Add the beaten eggs in the butter mixture little by little and mix. Do not add all the eggs at once as this will curdle the butter.
- When all the eggs is used up, add vanilla essence and mix once again.
- Now put the flour-carrot mixture in the butter mixture and mix until it is well incorporated.
- Pour the batter into greased muffin moulds or cake pan or even a bread loaf pan.
- Bake at 180 degrees centigrade for 20-25 minutes or until the cake is done.
Notes
- We can avoid using the maida and use the ragi flour completely, but there will be change in texture. If you want a soft and spongy cake, then do follow the measurements that are given above.
- Olive oil or ghee can be substituted with butter, but then again, you would not get the same texture that mentioned above.
- You can add any nuts or dryfruits of your choice. Do add them along with the grated carrots in the flour mix so that they do not settle at the bottom of the pan while baking.
