WHOLEWHEAT CARROT CAKE
 
 
Ingredients
  • ½ cup milk
  • 1 tsp lemon juice
  • ½ cup caster sugar
  • ½ cup brown sugar
  • ½ cup oil
  • 1 tsp vanilla extract
  • 1 tsp orange zest
  • 1 cup wholewheat flour
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp cinnamon powder
  • ¼ tsp nutmeg powder
  • ¼ tsp ginger powder
  • 1 cup carrot, grated
  • ½ cup walnuts, chopped
  • Cream cheese frosting-
  • ½ cup cream cheese
  • ¼ cup butter
  • ½ cup icing sugar
  • For the topping-
  • ¼ cup cranberries, chopped
  • ¼ cup walnuts, chopped
Instructions
  1. Grease a 5 inch circle tin with oil and line it with parchment paper.
  2. In a large bowl, whisk in milk and lemon juice together.
  3. Now add in caster sugar, brown sugar, oil and vanilla extract and whisk till everything combines.
  4. To this add the remaining dry ingredients- whole wheat flour, baking powder, baking soda, nutmeg powder, ginger powder and cinnamon powder.
  5. Now fold in grated ⁠carrots and chopped walnuts. Mix everything together.
  6. Transfer the batter in the prepared baking pan and bake at 180*C for 40-50 minutes or until a skewer inserted comes out clean.
  7. Meanwhile make some cream cheese frosting by combining the cream cheese frosting ingredients using a hand blender.
  8. ⁠Decorate your cake with the cream cheese frosting and chopped cranberries and walnuts.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/wholewheat-carrot-cake/