Delicious Carrot Cake Recipe

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Directions

• In a bowl, sieve the whole wheat flour, cinnamon powder, nutmeg powder and baking powder and keep it aside.
• In a non-stick pan, add the butter, jaggery and milk, mix it well and cook on a low flame for 2 minutes and stir continuously and once done, switch off the flame.
• In a bowl, add the butter- jaggery mixture, flour mixture and grated carrots and mix it 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 spread it evenly with a spatula.
• Bake in a preheated oven at 180°c (360°f) for 1 hour and once done, remove from the oven and cool on a wire rack.
• De-mold and cut into pieces and serve it or store in an airtight container and enjoy whenever you want to.
• Note: If you want, you can use sugar instead of jaggery.

Nutrient Values Per Piece

Energy: 75 cal
Protein: 1.1 g
Carbohydrates: 10.1 g
Fiber: 0.5 g
Fat: 3.3 g
Cholestero: 0 mg
Vitamin A: 260.6 mg
Vitamin B1: 0 mg
Vitamin B2: 0 mg
Vitamin B3: 0.3 mg
Vitamin C: 0.3 mg
Folic Acid: 3.7 mg
Calcium: 21.6 mg
Iron: 0.5 mg
Magnesium: 0 mg
Phosphorus: 0 mg
Sodium: 34 mg
Potassium: 33.9 mg
Zinc: 0.2 mg

By Meghna Nath