Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, carrot cake (whole wheat, eggless, refined sugarfree). It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Carrot Cake (Whole Wheat, Eggless, Refined Sugarfree) is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Carrot Cake (Whole Wheat, Eggless, Refined Sugarfree) is something that I’ve loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have carrot cake (whole wheat, eggless, refined sugarfree) using 18 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Carrot Cake (Whole Wheat, Eggless, Refined Sugarfree):

1. Prepare Cake ingredients
2. Take 1 1/2 cups whole wheat flour
3. Get 1 cup coconut sugar
4. Get 1 cup finely grated carrots
5. Make ready 1 teaspoon baking powder
6. Make ready 1 1/2 teaspoon baking soda
7. Make ready 1/2 teaspoon Cinnamon powder
8. Get 1/2 teaspoon Nutmeg powder
9. Get 1/2 teaspoon Cardamom powder
10. Make ready 1/2 cup oil
11. Get 1 teaspoon apple cider vinegar
12. Take 1 cup whole milk/ any dairy free milk
13. Make ready 2 tablespoons Cranberry
14. Make ready 2 tablespoons golden raisins
15. Make ready Toppings
16. Get 1 tablespoon Cranberry
17. Take 1 tablespoon sunflower seeds
18. Take 1 tablespoon pumpkin seeds

Instructions to make Carrot Cake (Whole Wheat, Eggless, Refined Sugarfree):

1. Sift together flour, baking powder, baking soda, nutmeg, cinnamon and cardamom powder.
2. Add cranberries and raisins to the flour and mix. This will make sure they do not sink to the bottom of the pan.
3. Grease the pan and dust with wheat flour. Preheat oven at 170°C.
4. Mix together, coconut sugar, oil, vinegar.
5. Add milk and mix well
6. Add finely grated carrots to this.
7. Add flour mixture to this wet mixture in 2-3 portions. Handle carefully without overmixing. Just fold in with the help of a spoon or a spatula.
8. Pour the batter in the pan It's a 10×4 inch pan, level the batter with a spatula and sprinkle the seeds and cranberries kept aside. Bake for 25 minutes or until toothpick check comes out clean.
9. Once done cool the pan for 5 minutes, invert the cake over a wire rack and cool completely before slicing.
10. Serve with your favourite beverage or serve as a dessert after meals.

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