Bajra Carrot Cake| Pearl Millet Recipes| Millets Special
Bajra Carrot Cake also Pearl Millet Carrot Cake is a dessert that is healthy and full of fibre for a healthier lifestyle.
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: Bachelor Recipes, Bajra Carrot Cake, Bake, Baked, Breakfast, Diabetic Friendly Food, Festive Cooking, kid friendly, Kid Friendly Food, Party Dishes, Pearl Millet Recipes, Simple and healthy diet in old age, Snack, Vegetarian
Servings: 1loaf
Calories: 0.4kcal
Ingredients
1cupCarrotgrated
½cupOil
½cupBrown sugar
½cupbajra flour
½cupwheat flour
½teaspooncinnamon powder
1teaspoonBaking powder
½teaspoonGingergrated
apinchSalt
2eggs
¼cupMilk
½cupWalnutschopped
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.