Eggless Wheat Carrot Cake with Raisins and Cashews

Adapted From

Fullscoops

Ingredients:

Carrots - 1-1/2 cups (freshly grated)

Whole Wheat Flour - 3 cups

Brown Sugar - 1-1/2 cups

Vegetable Oil - 3/4 cups

Milk - 1 cup plus 2 tbsp

Baking Powder - 1-1/2 tsp

Baking Soda - 2 tsp

Cinnamon Powder - 1-1/2 tsp

Nutmeg Powder - 1/2 tsp

Salt - 1/4 tsp

Raisins - 1/4 cup (chopped)

Cashews - 1/4 cup (chopped/broken)

Vanilla Extract - 1 tsp

Yield:

Approx 850 gm


Method:

1.  Wash and clean the carrots, grate them, and set aside.

2.  Preheat oven to 180 degrees for 10 minutes.

3.  Grease an 8 inch baking pan with oil/butter and line the base of the pan with butter/parchment paper cut to size.

4.   In the mixing bowl, add the vegetable oil and brown sugar.  Beat for a minute or so.

5.  Add in the milk and beat on high speed until the sugar crystals dissolve.  Add the vanilla and beat again.

6.  Sift in the flour, baking powder, baking soda, cinnamon powder, nutmeg powder, and salt.

7.  Fold gently with a spatula and also mix in the grated carrots, raisins, and cashews until well combined.

8.  Pour the batter in the greased pan and bake at 180 degrees C in a preheated oven for 30 minutes or until a skewer inserted in the center of the cake comes out clean.

9.  Remove the cake from the oven once baked and cool on a wire rack for 10 minutes and then invert the pan.  Cool completely and store.