Egg-less whole wheat carrot cake Recipe - Tasty and healthy cake recipe made with whole wheat flour, grated carrots, nuts, dry fruits and no eggs! The addition of carrots, nuts gives a nice texture and unbelievably delicious taste, also provide nutrients!
Whole wheat carrot cake is really a great healthy snack that your kid will enjoy during snack time. This can be given to toddlers after one year. Check out other healthy cake recipes for toddlers and kids.
Now Let's get on to check how to make this healthy egg-less whole wheat carrot cake.
Egg-less Whole Wheat Carrot Cake Recipe for Toddlers and Kids
Egg less whole wheat carrot cake - no fuss, egg-less cake recipe with whole wheat flour, carrots and nuts.
Calories
Ingredients
- Whole Wheat Flour -1 cup
- Baking Soda - 1 tsp
- Baking Powder - 1 tsp
- Grated Carrot - ¾ cup
- Palm Sugar/Brown Sugar - ½ cup
- Cardamom -1
- Olive oil/sunflower oil/odorless oil- ¼ cup
- Milk - 1 cup
- Raisins -10
- Broken Walnuts - ¼ cup
Instructions
- Take a carrot, wash and peel the skin. Grate them using a grater. Set aside.
- Take the brown sugar/palm sugar and cardamom in a blender. Grind it to a smooth powder.
- Sieve the whole wheat flour, baking powder and baking soda. Keep it ready. Also preheat the oven to 180 deg C for 10 minutes.
- Take broken walnuts, raisins and grated carrots in a bowl.Dust with 1 tablespoon of whole wheat flour. Set this aside. Now in a mixing bowl add in the ground sugar mixture.
- Add in 1 cup of milk followed by ¼ cup of oil. Stir it well with a hand whisk until the oil is mixed evenly.
- Once all the wet ingredients are mixed well, add the sieved whole wheat flour mixture to the wet ingredients.
- Gently fold everything well for 10-15 seconds. Don't over mix. The final mixture should be slightly thick and at pouring consistency. Adjust with milk to get the desired consistency if required. Finally add in carrot nuts mixture and give a quick mix.
- Grease a cake pan with oil. Pour the mixture to the cake tin and gently tape it.
- Bake in the preheated oven at 180 deg C for 35 -40 minutes (baking time depends on the size of the cake pan and oven) at 180° Celsius till tooth pick inserted in the center comes out clean. Allow to cool it down completely and cut into pieces!
Nutrition
Serving: 20g
Tried this recipe?Mention @gkfooddiary or tag #gkfooddiary!
Method:
1. Take a big carrot, wash and peel the skin. Grate them using a grater. Set aside.
2. Take the brown sugar/palm sugar and cardamom in a blender. Grind it to a smooth powder.
3. Sieve the whole wheat flour, baking powder and baking soda. Keep it ready. Also preheat the oven to 180 deg C for 10 minutes.
4. Take broken walnuts, raisins and grated carrots in a bowl.Dust with 1 tablespoon of whole wheat flour. Set this aside. Now in a mixing bowl add in the ground sugar mixture.
5. Add in 1 cup of milk followed by ¼ cup of oil. Stir it well with a hand whisk until the oil is mixed evenly.
6. Once all the wet ingredients are mixed well, add the sieved whole wheat flour mixture to the wet ingredients.
7. Gently fold everything well for 10-15 seconds. Don't over mix. The final mixture should be slightly thick and at pouring consistency. Adjust with milk to get the desired consistency if required. Finally add in carrot nuts mixture and give a quick mix.
8. Grease a cake pan with oil. Pour the mixture to the cake tin and gently tape it.
9. Bake in the preheated oven at 180 deg C for 35 -40 minutes (baking time depends on the size of the cake pan and oven) at 180° Celsius till tooth pick inserted in the center comes out clean. Allow to cool it down completely and cut into pieces!
The delicious whole wheat carrot cake is ready to serve !
Notes :
- Dusting the carrots and nuts in flour helps to prevent sinking them into the cake. Dont skip that step.
- If the final mixture is too thick after adding wheat flour mix, add few tablespoon of milk to get the desired consistency.
- Don't over mix after adding the dry ingredients, just fold them for 10-15 seconds.
- This carrot cake stays well for 4 days at room temperature and keeps good for a week if stored in refrigerator.
- You could use any nuts of your choice.
- Mixing and measurements are most important for the perfect cake.
Yesheswini
Thanks for the receipt. Will try . Can you please let me know what is the size of the baking tin used fornthis receipe. Thanks
Kalyani
7.5 inches diameter * 2 inches height
Yesheswini
Hi Mam. I tried this cake and followed the steps as mentioned but the cake got burnt I don’t know the reason . Can you help.
Kalyani
Reasons for burnt cake
1. Oven temp is high
2. baked for too long
3. the baking tin is not greased well.
Saranya
Hi Kalyani, tried this cake today.used powdered Jaggery as sweetner. Came out awesome. My family loved it..thanks.
Kalyani
Wow, thanks for your feedback Saranya 🙂 am glad it turned out good
Vaishnavi
Hi,
Tried this at home to give my 11 month old boy. Came out well! Thanks for the healthy recipe.
One question though, there's a specific taste that dominates, I'm guessing it's oil, although I used as per spec. Any idea why?
Kalyani
Thanks for your feedback, not sure which is dominating. You can try storing the cake in the refrigerator and taste it again. if you feel its oil, you can reduce a tbsp next time and see
Hita
Hi I loved the cake but the cake was a little goey does that happen?
Kalyani
The cake is moist, but it shouldn't be too gooey, if itis gooey, the cake needs more cooking time. If the cake doesn't cook in the middle, cook it further in the oven for 5 to 10 mins by covering with aluminum foil to prevent any further browning.