WHOLEWHEAT CARROT CAKE
- 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
- Grease a 5 inch circle tin with oil and line it with parchment paper.
- In a large bowl, whisk in milk and lemon juice together.
- Now add in caster sugar, brown sugar, oil and vanilla extract and whisk till everything combines.
- To this add the remaining dry ingredients- whole wheat flour, baking powder, baking soda, nutmeg powder, ginger powder and cinnamon powder.
- Now fold in grated carrots and chopped walnuts. Mix everything together.
- 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.
- Meanwhile make some cream cheese frosting by combining the cream cheese frosting ingredients using a hand blender.
- 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/
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