Bajra Carrot Cake is a healthy dessert and is full of fibre for a healthier lifestyle.
Pearl Millet Carrot Cake is a simple twist on the classic carrot cake. This cake is so easy even beginners can make it.
Makes a great option for breakfast on days you are in a hurry. Or pack them as your child's short break snack. Your teen will love some after a stressful day in school.
The best is no one knows you have used bajra or pearl millet to make the cake. So healthy millets into tummies with no complaints.
Need more cake recipes? You can my simple yet delicious recipes here. We are however partial towards Mocha Coffee Cake with Coffee Glaze, Honey Cake for the Jewish New Year.
Contents
- Millets and me
- Why MSK Bajra Carrot Cake recipe
- How to make Carrot Cake with Pearl Millet
- For Your Questions
- Some Carrot Recipes we like
- Recipe card
- Pin for later
Hello, and welcome! I am known as The Mad Scientist’s Kitchen, reinventing the foodie in you!
Tired of choosing between tasty or healthy meals? No more! Here at the Mad Scientist’s Kitchen, I experiment with flavours and cuisines that are as nutritional as they are delicious.
Join me in my lab as we cook up some treats! You can stay up-to-date with my latest culinary adventures by subscribing to my newsletter. No scam, no spam, just the clink of my pots and pans!
I will love you to follow me on:
Millets and me
There are many types of millet available to us and used as food by us humans. Millets are a good source of gluten-free nutrients, vitamins, and minerals. They also provide energy and can boost health. You can check the different millets that I have listed out here.
One of the millets is Pearl millet (Pennisetum glaucum), known as bajra in India.
The other names are
- Kambu in Tamil,
- Kambam in Malayalam,
- Bajri in Rajasthani, Gujarati and Marathi,
- Sajje/ Kambu in Kannada,
- Bajra in Hindi, Urdu and Punjabi and
- Sajjalu in Telugu.
Pearl Millet can be used to make Khichidi, bhakri also known as roti. This is where the usage of pearl millet stopped for me. But with health issues, we (read me) have decided to include millet for a healthier lifestyle.
Here are some of the common foods that I make with millet.
Being diabetic does not mean that you have to stop enjoying food or sweets. Include them in your food but in moderation.
The next time I bake this Carrot cake I am going to frost it I plan to follow this carrot cake recipe.
Why MSK Bajra Carrot Cake recipe
Make this Carrot Cake with pearl millet as it is
- It uses a healthier flour
- Can be made vegan
- Easy to make
- Delicious
How to make Carrot Cake with Pearl Millet
These are the ingredients you will need. For quantities please check the recipe card.
Ingredients:
- Carrots
- Oil
- Brown sugar
- Bajra flour/ Pearl millet flour
- Wheat flour
- Cinnamon powder
- Baking powder
- Ginger
- Salt
- Eggs
- Milk
- Walnuts
Method:
- Begin with the optional step of toasting walnuts. Toast them for the wonderful nutty flavour toasting brings out.
- To toast in the oven you can spread the nuts on a baking sheet in a single layer. Toast them for about 6-8 minutes at 150C.
- I prefer to add it to a wok and slowly roast them on low flame. Cool them completely before using them.
- Grease an 8-inch by 3.5-inch tray with a little oil and line it with parchment paper. Set aside.
- You can also use 6-inch baking pans. I like to use 2 of the 6-inch pans and so I divide my batter.
- You will need 2 mixing bowls one for the dry and one for the wet ingredients.
- Whisk the dry ingredients together in 1 bowl, and the wet ingredients in another bowl.
- Fold the two, along with shredded carrots and the toasted nuts.
- Add the milk to make a smooth batter not too thick or too runny.
- You are done the cake does not need a mixer.
- Add the batter to the lined cake pan of your choice.
- Bake in the oven at 180 degrees C for 20-25 minutes.
Substitutes:
- Substitute pearl millet flour with all-purpose flour.
- If you want to bake this cake eggless use yoghurt. ¼ (check) for every egg.
- Substitute walnuts with pecans.
Variations:
- In place of walnuts add cashew nuts or seeds. I will love to add some pumpkin seeds.
- You can frost the cake with cream cheese frosting or buttercream.
Equipment:
You will need
- Grater
- Peeler
- 2 Big bowls
- Spatula
- Oven
- Baking tins
- Parchment paper
- Cooling rack
For the frosting:
- Bowls
- A mixer to beat the frosting
How to serve:
- Remove from the mould and cool before slicing
- Serve the cake warm with some milk as an after-school snack.
- How about some ice cream, whipped cream or warm custard on the side?
- I particularly like my cakes with strong black coffee.
How to store:
- Cut the cake and store the slices in an air-tight container. I will recommend storing the cake in the fridge for about a week.
- For a longer time frame use the freezer. Defrost the cake and serve warm if stored in the freezer. Do not save the thawed cake.
This is an old post that I am updating with newer pictures and a write-up as a part of the group Foodies_RedoingOld Post.
For Your Questions
Protips:
To make a moist Carrot Cake follow these tips.
- Now the millet flour and whole wheat flour we have used need little extra liquids. Add 1-2 tablespoons at a time to make a smooth batter that is not too thick or too runny.
- The quantity of liquids will depend on the flour. Each batch will vary so this is the general guide.
- Use Brown Sugar as it sweetens and flavours the cake. It also provides the moisture which the cake needs.
- Use oil in place of butter while baking the carrot cake.
- Why? Butter has its own flavour that goes well in plain cakes.
- When making a flavourful cake use oil. I find that the cakes where I use oil are softer and more delicious.
- The only thing is to use flavourless oil in India refined sunflower or rice barn oil is the best.
- Apple sauce keeps the cake moist so use some.
- Last and not least use freshly shredded carrots.
Some Carrot Recipes we like
Summary:
Pearl millet carrot cake tastes just like regular carrot cake. Since the millet is well-hidden your job of getting the family to eat healthily gets easier. Try it.
Recipe card
Bajra Carrot Cake| Pearl Millet Recipes| Millets Special
Ingredients
- 1 cup Carrot grated
- ½ cup Oil
- ½ cup Brown sugar
- ½ cup bajra flour
- ½ cup wheat flour
- ½ teaspoon cinnamon powder
- 1 teaspoon Baking powder
- ½ teaspoon Ginger grated
- a pinch Salt
- 2 eggs
- ¼ cup Milk
- ½ cup Walnuts chopped
Instructions
- Pre-heat the oven to 180 °C.
- Grease a 6-inch baking tray with a little oil and line with a butter paper. Set aside. I used an 8 inch by a 3.5-inch tray.
- Sift together the bajra flour, wheat flour, cinnamon powder, baking powder and salt. Set aside.
- In a mixing bowl place the oil, add sugar a little at a time whisk.
- Add the eggs and whisk well.
- Fold carefully the sifted flour one teaspoon at a time, to the egg mixture the batter should be without any lumps.
- Add the milk to make a smooth batter not be too thick or too runny.
- Add the carrots, ginger and walnuts, and fold again.
- Bake in the oven at 180 degrees C for 20-25 minutes or until a skewer inserted into the centre comes out clean.
- Remove from the oven and let it cool for 10 minutes in the pan.
- Remove from the mould and cool before slicing.
Notes
How to serve:
- Remove from the mould and cool before slicing
How to store:
- Cut the cake and store the slices in an air-tight container. I will recommend storing the cake in the fridge for about a week.
- For a longer time frame use the freezer. Defrost the cake and serve warm if stored in the freezer. Do not save the thawed cake.
Protips:
To make a moist Carrot Cake follow these tips.- Millet flour and whole wheat flour need little extra liquids. Add 1-2 tablespoons at a time to make a smooth batter that is not too thick or too runny.
- The liquid needed will depend on the flour. Each batch will vary so this is the general guide.
- Brown Sugar sweetens and flavours and provides moisture to the cake, use it.
- To make a carrot cake use oil in place of butter. It makes a flavourful cake softer and more delicious. I prefer refined sunflower or rice barn oil.
- Apple sauce keeps the cake moist so use some.
- Last and not least use freshly shredded carrots.
Nutritional Disclaimer: I am not a certified nutritionist and make no claims to the contrary. Please check with your nutritionist for your dietary needs and restrictions. Ultimately you are responsible for your decisions.
Priya Suresh says
Ultimate cake, wish i get few slices of this cake. Lovely bake Archana, cake came out extremely moist and super.
ArchanaPotdar says
Come over Priya and I will give you the entire cake Priya.:D
Shobha Keshwani says
The cake looks so delicious and spongy.. Must try this healthy cake.
ArchanaPotdar says
Do try and let me know.
Padmajha PJ says
That's a delicious cake Archana.Am bookmarking this to try an eggless version. And thanks for including my dish in your post :). Hope your hubby is back to normal now...
ArchanaPotdar says
Thanks, PJ! Not include your post? Is it possible PJ?
Hubby is back to his normal self, thanks.
Sujata Roy says
Bajra carrot cake sounds healthy and yummy. Your cake looks super tempting. Loved this flavourful cake.
ArchanaPotdar says
Thanks, Sujata.
Soma Mukherjee says
Such a yummy way to enjoy the healthy millets and carrots, bookmarking the recipe lovely share.
ArchanaPotdar says
Thanks, dear.
Mayuri Patel says
Awesome cake using millet. Love the crumb and it looks very tempting. Have bookmarked the recipe. Hope your hubby is much better now.
ArchanaPotdar says
Thanks, Mayuri hubby is good now. As for the cake its delicious.
Aruna says
I use Bajra flour regularly but have never considered baking with it. You are inspiring me. 🙂
ArchanaPotdar says
So sweet of you to say I am inspiring you. Thanks.
Rafeeda - The Big Sweet Tooth says
Those walnuts are looking and smiling at me! Hehe... anything with carrot is welcome for me... the cake looks amazing. I too have the same problem with nobody being interested if the cake is in the fridge... 🙁 Despite it being that long, it still looks really moist...
ArchanaPotdar says
Rafeeda lol yes they are the walnuts are calling you to come and taste them. Actually, the cake was delicious and I generally served it warm with a dash of water sprinkled before MW.
Jolly says
Wow! So innovative! Love the idea of using bajra & wheat flours in cake. Cake looks so delish. ????
ArchanaPotdar says
Thanks, Jolly.
Jyoti Babel says
Hope your husband is better now. I have never baked with bajra flour. This cook looks really look.
ArchanaPotdar says
He is good now Jyoti. Thanks.
Maria Nasir says
Hats off, girl! Your posts are always so creative and inspiring. You are both a scientist and an artist in the kitchen. ???? I love how amazing the cake texture turned out with bajra. A MUST try!
ArchanaPotdar says
Blush, blush, blush. ;D Thanks do try and share the results.
Priya Satheesh says
perfect baked and such a guilt free cake ! Lovely share !
ArchanaPotdar says
Thank you, Priya.
Lathiya says
cake with Pearl millet flour sounds interesting..though I have not tried for myself this looks delicious..the texture is great
ArchanaPotdar says
Thanks, Lathiya.
Ruchi says
Wow what healthy and tasty bake. Cake looks so soft and moist..
ArchanaPotdar says
Thank you.
Jagruti says
I hope your husband is doing fine now. I am yet to bake with Bajra flour as I don't bake very often. Your carrot bajra cake looks moist and fluffy. Looks so delicious too.
ArchanaPotdar says
He is good now Jagruti when he escapes my death grip :D! Thanks.
Jagruti says
Thank you for including my recipe 🙂
ArchanaPotdar says
My pleasure!
Jayashree says
Such a healthy cake it is. I have never made with bajra flour, do need to try sometime Archana. Lovely share.
ArchanaPotdar says
Thanks, Jayashree do share your pics when you make it.
sapana says
Such a healthy and nutritious cake and I love the use of bajra flour. I too try to sneak in bajra and rye flour in my bakes to get the family eats it.
ArchanaPotdar says
Birds of the same feather,Sapana.;D
sujitha says
A bundle of healthy recipes with a wonderful Bajra recipe post.. Cake looks very soft and moist..
ArchanaPotdar says
Thanks, Sujitha.
Avin says
Including Bajra in diet like this would be so yum. I am going to bookmark this for later????
ArchanaPotdar says
Thanks, Avin! Please share your pics.
Mayuri Patel says
I've tried out cakes by substituting a bit of the wheat or plain flour with millet flours and they turn out so good, especially if eggs are added to them. Tried out this recipe and it turned out really soft and delicious. Hubby had no idea I've added pearl millet to it.
ArchanaPotdar says
Thanks, Mayuri for trying out. Hubby's never have a clue what goes in do they?
Priya Vj says
Awesome cake with bajra flour. I wouldn't have believed if someone said cakes made using millet flour turn as moist ,crumbly and soft as made with APF . Now I for sure know how we can shun ApF and use healthier choices for making cakes .
ArchanaPotdar says
😀 thanks.
Seema Sriram says
Inspite of bajra being a dry flour the cake turned out so moist. Love how delicious it is.
ArchanaPotdar says
Thanks, Seema.
Kalyani says
bajra is always bought by me with lots of enthusiasm to make bhakris and then it sees its way to the deep end of the freezer. Now I know what to make to make up for the no-baking season with the little one , who's quite upset with me 🙂 cake looks fab
ArchanaPotdar says
Thanks, Kalyani she will love this cake.
Renu says
The texture of the cake looks amazing and with nuts loaded in it, I am sure to have some with a cuppa. Saving it to try soon.
ArchanaPotdar says
Thanks, Renu.
Anjali Malik says
Hi dear
Can I skip atta and use only bajra
ArchanaPotdar says
Hi Anjali! Thank you. You are giving me new ideas to work with.
If you wish to replace the atta or wheat flour completely, it will become crumbly and dry. Some amount of gluten is needed to bind the cake. However, if you still want to replace the wheat flour add Xantham gum. The ratio will be about 1/2 teaspoon per cup of flour. I have never tried it, so I will await your feedback.