Whenever I get down to baking a cake, my first instinct is to make those healthy robust warm cakes that we can enjoy with our cuppa and my boy can team them up with his glass of milk. As a mother and (also a wife) to very fussy eaters who squirm at the sight of vegetables, I also like camouflaging as much as I can in cakes and curries and soups and everything possible! Hence the idea to do this Spiced Carrot Tea Loaf. And the fact that its 100 % wholewheat adds to the value.
While making these cakes, I usually stick to my 1 cup each measurement and that works in most cases. This one here is made with aata and brown sugar, spiced with cinnamon and raisins. Served with a dollop of icecream this can turn into a very wholesome dessert for kids and adults alike.
- Whole wheat flour / atta - 1 cup - I used the fine ashirwaad variety
- Brown Sugar - almost 1 cup - a little less
- Carrots - 2 small - grated
- Eggs - 2 nos
- Olive oil - half a cup
- Raisins - a handful
- Cinnamon powder - 1 tsp
- Baking powder - 1 tsp
- Vanilla essence - 1 tsp
- Sift together, the flour, baking powder and cinnamon pwder. Keep aside.
- In a bowl , mix together the brown sugar and olive oil with 1 tsp vanilla.
- Add one eggs at a time, mixing well after each addition.
- Add the grated carrot and raisins and mix well.
- Fold in the flour mixture gently.
- Pour into a greased loaf pan and bake for 35-40 mins at 175 deg C
- Check for doneness after 25-30 mins and bake according depending on your oven.