Eggless Carrot cake

This flavourful cake happened by chance. I usually make carrot milkshake paste with

almonds in the summer. This year I tried this paste by adding pine nuts instead of almonds

and it didn’t go very well with my family. To finish off this paste, I tried this by making cake

and it was a super-duper hit and it tastes really moist and soft.

Ingredient:

Whole wheat flour – 1 cup

All-purpose flour – ½ cup

Fine rawa- ½ cup

Baking powder – 1 tsp

Baking soda -1 tsp

Sugar – 1 ½ cup

Desiccated coconut – ½ cup

Carrot milkshake paste – 2 cups

Clarified butter/ghee – ½ cup

Cardamom powder – 1 tsp

Salt- ¼ tsp

Method:

-Sieve all-purpose flour, whole wheat flour, fine rawa and baking powder for 2 to three

times and keep aside. This is our dry ingredient mixture.

-Beat the wet ingredient like carrot milk shake paste, ghee, sugar.

-Mix in baking soda, salt and desiccated coconut, cardamom powder and beat.

-You will see a frothy texture. This is our ready wet ingredient mixture.

-Pour wet ingredient to dry ingredient, lightly mix without over doing.

-Bake this in a pre-heated oven at 180 C for 40 to 50 minutes.

-After checking its doneness, remove from the oven, cool and serve.