Next Previous home

Friday, September 12, 2008

Carrot Cake

Carrot is rich in carotene, I thought of a cake that has less calories and healthy too. So I substituted All Pupose Flour with Wheat Flour. Check this out with less quantity and if you like it go a head else substitute with All Purpose Flour.

1. In a large bowl extract 2 Egg Whites and beat well with a pinch of Salt.
2. No add 2 tbsps of Honey and 1/2 cup Shredded Carrot (I used the Carrot remains from the juice).
3. Mix the 1 Cup Wheat Flour and 1/8 tsp of Baking Powder add a little Orange Juice and 1 tbsp of Cooking Oil to bring the consistency.



4. Grease a tin and pour the dough and bake it at 450 degree for 15-20 mins.
5. Top it with Cream or nuts.


Do not expect this cake to be very tasty and fluffy like a Chocolate Cake, since Wheat Flour is added its taste is limited.

9 comments:

Geetha said...

Kewl shall let u know 2morrow how it comes out.

Bal said...

Looks yummy.

Teja said...

Nice recipe

seema said...

Not a fan of cakes, as u said its not like the chocolate cakes

Reka said...

Wheat is better than All Purpose, thank u. your what next is good hope to see those dishes soon...

Anonymous said...

interesting blog looking for what next items.

Anonymous said...

I am waiting to make Peas Curry. Hope u post it today.

Maggie said...

I love the vivid orange color. It sounds like an interesting version of carrot cake.

Uj said...

Hey carrot cake looks good.. I have been searching for this recipe. My cakes come out really bad.. the taste seems to be great but the outer crust turns crispy.. Looks like there is some terrible mistake with me setting the oven temp

Next Previous home
 
Related Posts with Thumbnails