Carrot Cake (Whole Wheat)

Category: Baking
Preparation Time: 15 mins 
Cooking Time: 40 mins
Servings: 2 loaves

Carrot Cake - This is one of our favorite cake and although it uses atta, the cake is very soft and delicious. Coconut and carrot flavor goes well together and the nuts gives the crunchiness:

Yummy Carrot Cake!

Ingredients:

• Wheat flour / Atta -2 cups
• Carrots, shredded - 3 cups (4-5 medium sized carrots)
• Eggs - 3 nos (at room temperature)
• Sugar - 1 cup (If you like sweeter, add 1 1/2 cup)
• Cooking oil - 1 cup
• Coconut - 1/2 cup (I used sweetened coconut flakes)
• Chopped walnuts - 3/4 cup
• Cinnamon powder - 2 tsp
• Baking soda - 1 tsp
• Vanilla extract - 1 tsp
• Salt - 1/2 tsp

Shredded Carrot

Coconut flakes

Method:

1. Pre heat oven to 350°F
2. Grease the baking pans with oil and sprinkle some rava / cornmeal (For the above measurement, I used one loaf pan and one square cake pan)
3. In large bowl, beat granulated sugar, oil and eggs with whisk until blended or you can use blender
   
4. Sift the wheat flour, cinnamon, baking soda and salt; Add it to the wet ingredients along with Vanilla extract, mix well till combined
    
   
   
   
5. Stir in carrots, nuts and coconut (batter will be thick)
   
6. Pour into baking pans
   
7. Bake for around 30 to 40 minutes (depend on the size of the pan), or until toothpick inserted in center comes out clean. 
   
8. Cool for about 10 minutes in the pan and then remove from pans to cooling rack
   
9. Once it became warm, slice and serve
   

Ready to serve!