Carrot Cake (Whole Wheat, Eggless, Refined Sugarfree)
Carrot Cake (Whole Wheat, Eggless, Refined Sugarfree)

Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, carrot cake (whole wheat, eggless, refined sugarfree). It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Carrot Cake (Whole Wheat, Eggless, Refined Sugarfree) is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Carrot Cake (Whole Wheat, Eggless, Refined Sugarfree) is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can have carrot cake (whole wheat, eggless, refined sugarfree) using 18 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Carrot Cake (Whole Wheat, Eggless, Refined Sugarfree):
  1. Get Cake ingredients
  2. Take whole wheat flour
  3. Get coconut sugar
  4. Prepare finely grated carrots
  5. Take baking powder
  6. Get baking soda
  7. Take Cinnamon powder
  8. Prepare Nutmeg powder
  9. Get Cardamom powder
  10. Make ready oil
  11. Get apple cider vinegar
  12. Prepare whole milk/ any dairy free milk
  13. Take Cranberry
  14. Prepare golden raisins
  15. Get Toppings
  16. Take Cranberry
  17. Prepare sunflower seeds
  18. Get pumpkin seeds
Steps to make Carrot Cake (Whole Wheat, Eggless, Refined Sugarfree):
  1. Sift together flour, baking powder, baking soda, nutmeg, cinnamon and cardamom powder.
  2. Add cranberries and raisins to the flour and mix. This will make sure they do not sink to the bottom of the pan.
  3. Grease the pan and dust with wheat flour. Preheat oven at 170°C.
  4. Mix together, coconut sugar, oil, vinegar.
  5. Add milk and mix well
  6. Add finely grated carrots to this.
  7. Add flour mixture to this wet mixture in 2-3 portions. Handle carefully without overmixing. Just fold in with the help of a spoon or a spatula.
  8. Pour the batter in the pan It's a 10×4 inch pan, level the batter with a spatula and sprinkle the seeds and cranberries kept aside. Bake for 25 minutes or until toothpick check comes out clean.
  9. Once done cool the pan for 5 minutes, invert the cake over a wire rack and cool completely before slicing.
  10. Serve with your favourite beverage or serve as a dessert after meals.

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