Carrot cake

Posted on July 31, 2009. Filed under: Cakes, Foods on the go | Tags: , , |

Older children enjoy cake as an occasional treat but plain sponge cakes can be a little boring for them. Carrots have been added as they add variety and also provide substantial amounts of vitamin A and fibre. Cinnamon, nutmeg, honey and jaggery impart delicious flavours to this cake.
This cake is really a great “tiffin box” item that your baby will enjoy during play time.

Baking Time : 40 mins.
Preparation Time : 15 mins.
Baking Temperature : 180°C (360°F).

Makes 24 pieces.

1 1/2 cups whole wheat flour (gehun ka atta)
1 teaspoon cinnamon powder (dalchini)
1/2 teaspoon nutmeg powder (jailphal)
1/2 teaspoon baking powder
1/2 cup butter
2/3 cup honey
1/2 cup jaggery (gur), grated
2 cups carrots, grated
1. Melt the butter, honey and jaggery over a low flame. Keep aside.
2. Sift the flour with the cinnamon, nutmeg and baking powders.
3. Combine the butter mixture, flour mixture and grated carrots and pour into a greased 200 mm. x 100 mm. (8″ x 4″) baking pan.
4. Bake in a pre-heated oven at 180°C (360°F) for 1 hour. Cool on a wire rack.

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