Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, whole wheat beetroot carrot cake – no egg, no all purpose flour or maida, no butter. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Whole Wheat Beetroot Carrot Cake – No Egg, No All Purpose Flour or Maida, No Butter is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Whole Wheat Beetroot Carrot Cake – No Egg, No All Purpose Flour or Maida, No Butter is something which I have loved my whole life. They’re fine and they look fantastic.

After the cake is cooked, they become cooked, but they have to be added raw in the cake preparation. Butter a bundt cake pan or use Pam. In a bowl, mix oil, sugar, egg yokes, vanilla extract and water; set aside.

To begin with this recipe, we have to first prepare a few ingredients. You can have whole wheat beetroot carrot cake – no egg, no all purpose flour or maida, no butter using 11 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Whole Wheat Beetroot Carrot Cake – No Egg, No All Purpose Flour or Maida, No Butter:

1. Prepare 1 cup Whole Wheat Flour
2. Get 1 cup Grated Carrot & Beetroot (1 Small carrot + 1 Small beetroot)
3. Take 1/4 cup Oil
4. Take 1/2 cup Powdered White Sugar
5. Get 3/4 cup Curd
6. Make ready 1 tsp Baking powder
7. Prepare 1/2 tsp Baking soda or Eno
8. Take 1/2 tsp Vanilla essence
9. Take 1 pinch salt
10. Prepare 1/4 cup Pink Chocolate Chips
11. Make ready 1 tsp Whole Wheat Flour

Mix the flour, wheat bran, wheat germ, brown sugar, cinnamon and salt together with fingers until lumps in sugar are gone. Stir in grated vegetables, nuts, raisins or dates and coconut. Carrot cake with whole wheat flour. This carrot cake is prepared using whole wheat flour and not all purpose flour.

Steps to make Whole Wheat Beetroot Carrot Cake – No Egg, No All Purpose Flour or Maida, No Butter:

1. Dry ingredients: Sieve Whole Wheat Flour, baking powder, baking soda or Eno, salt. Keep it aside. - Toss 1 tsp of flour with pink chocolate chips and keep it aside. - Wet ingredients: Now add curd, sugar, oil, vanilla essence in a grinder until smooth. - Now mix wet ingredients with dry ingredients. Add grated carrot, beetroot and mix them well.
2. Put batter into a greased pan and sprinkle tossed pink chocolate chips over cake. - Tab the cake pan on a countertop to release any large air bubbles. - Put cake pan into the preheated pressure cooker and bake it for 1 hour.
3. Tips: - - Adjust sugar according to your taste. - Baking time may vary. - If cake batter looks dry, add 2- 4 tbsp of milk. - If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
4. Pressure Cooker Method: - Grease the baking tin with oil and dust it by sprinkling whole wheat flour over greased surface evenly. Pour the mixture into the greased baking tin.
5. Important Notes: - - Use the baking tin of 6 inches in diameter, so that it can easily get into the pressure cooker. - Use a 5-liter pressure cooker. It should be big enough to hold the baking pan. - Baking Tin should be made of Aluminium. - If baking tin comes into direct contact with the base of the pressure cooker, it can burn (overbake) the cake. So use pressure cooker container which has big holes in it or any aluminum small stand.
6. No gasket and whistle are needed. Remove them before baking. - Don’t add water to the pressure cooker.
7. How to Bake In A Pressure Cooker? - - Heat the pressure cooker on high heat for 2 minutes. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand. - Now put the cake tin containing the cake batter (Do not put water inside the pressure cooker). - Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
8. Lower the flame after 2 minutes. Let it bake for 50 -60 minutes on low flame. After 60 minutes check cake with a knife, if the mixture does not stick, it means the cake is done. - If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately. - Eggless Pressure Cooker Cake is ready.

Thus the addition of whole wheat flour makes this a healthy cake. This whole wheat carrot cake is perfect for quick breakfasts. You can also give this cake to your kids as a after school healthy treat. I was looking for ways to use up the carrot pulp from my juicer and came across a good recipe for whole wheat carrot cake. I decided to make some substantial changes that resulted in a cake that is flavorful and very light.

So that’s going to wrap it up for this exceptional food whole wheat beetroot carrot cake – no egg, no all purpose flour or maida, no butter recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!