Carrot Cake

 

Ingredients

2 cups grated carrot
1 1/2 cups whole wheat flour (gehun ka atta)
1 tsp cinnamon (dalchini) powder
1/2 tsp nutmeg powder
1/2 tsp baking powder
1/2 cup butter
1/2 cup grated jaggery (gur)
3/4 cup honey

 


Method

    Sieve the whole wheat flour, cinnamon powder, nutmeg powder and baking powder together and keep aside.
    Combine the butter, jaggery and honey in a broad non-stick pan, mix well and cook on a slow flame for 2 minutes, while stirring continuously.
    Combine the butter mixture, flour mixture and grated carrots in a deep bowl and mix well with the help of a spatula.
    Grease a 175mm. (7”) diameter cake tin with melted butter and dust it with whole wheat flour and pour the prepared mixture into it and soread it evenly using a spatula.
    Bake in a pre-heated oven at 180°c (360°f) for 1 hour. Cool on a wire rack.
    Demould and cut into pieces and serve or store in an air-tight container.