You want this delish,moist, fresh orange flavoured Eggless Wholewheat Carrot Cake in your life! Topped with a luscious cream cheese frosting, its heavenly!
Servings: 8persons
Calories:
Author: Natasha Minocha
Ingredients
1.5cupWholewheat flour
1.5tspbaking powder
1/2tspbaking soda
1/8tspsalt
1tspCinnamon
1/4tspNutmeg
Zest of 1 orange
1/2cupYogurt
1/2cupLight coconut milkYou can use any milk you like.
1/3cupCoconut oilYou can use any vegetable oil you like.
1tspvanilla extract
Juice of 1 orange
1/2cupbrown sugar
2Carrots, grated
1/4cupWalnuts, chopped
1/4cupRaisins
1/4cupCranberriesI like to roughly chop them too.
Cream Cheese Frosting
3/4cupCream cheese, softened
3-4tbspicing sugar
3-4tbspChilled creamI used Amul.
Instructions
Preheat your oven to 180C. Grease a 6" pan very well.
In a large bowl, combine all the dry ingredients - wholewheat flour, baking powder, baking soda, salt, cinnamon, nutmeg and orange zest.
In a medium size bowl, whisk together the yogurt, sugar, oil, milk, vanilla extract and orange juice.
Gently stir in the wet ingredients into the bowl of dry ingredients. Your mixture should be thick, not a soft dropping consistency. If seems too dry, add a tablespoon or two of milk.
Fold in the grated carrots, walnuts, raisins and cranberries. Scrape out into your prepared pan and bake for 45 mins or until a skewer inserted in the center comes out clean, with a few moist crumbs attached.
If the cake starts browning on top and isn't cooked through, loosely cover with a piece of foil to prevent the top from burning.
Let the baked cake cool in the pan for 10-15 minutes before turning out on a cooling rack.
Once completely cooled, top it with the cream cheese frosting, Sprinkle some walnut halves and some more orange zest. Enjoy!
Cream Cheese Frosting
Beat the cream cheese until smooth. Whisk in the chilled cream. Once smooth , beat the icing sugar into this mixture, until thick, creamy and you have a spreadable consistency. Taste and adjust for sweetness. You can add more sugar at this point if you like. I like to refrigerate this icing for 15-20 minutes at least in summers.