My quench for healthy yet tasty dishes never seizes! So when I came across carrot bran cake in Madhuram's eggless cooking, I bookmarked it immediately and tried it recently with some little variations. I have used Kellogg's All bran wheat flakes in this recipe but you could very well use any bran flakes/oat bran etc. Carrots add to the sweetness of the cake and hence this recipe calls in for a considerably lesser amount of sugar and also it has no butter! But absolutely no compromise to the taste :)
INGREDIENTS:
- Whole wheat flour - 1/2 cup **
- Maida - 1/4 cup **
- Brown sugar - 1/4 cup (White granulated sugar can also be used)
- Bran flakes - 3/4 cup, crushed coarsely with hands
- Carrot - 1/2 cup, grated
- Buttermilk - 1 cup
- Cinnamon powder - 1/2 Tsp
- Baking powder - 1/2 Tsp
- Baking soda - 1/2 Tsp
- Salt - a pinch
- Orange zest - from 1/2 orange
- Raisins - 1/4 cup
- Walnuts - 1/4 cup, chopped (optional)
- Oil - 1/8 cup
METHOD:
- Pre-heat oven to 180 C for 10 minutes. Line muffin trays with cupcake liners or dust a cake pan and keep aside
- Mix all the dry ingredients together - flour, sugar, bran flakes, carrot, cinnamon powder, baking powder, baking soda, salt, raisins, orange zest
- Make a dent in between and pour in the oil and buttermilk and gently fold in. DO NOT over mix
- Fold in the walnuts, if using
- Fill the batter in the muffin molds or cake pan
- Bake for 20-25 minutes. If you have used muffin molds then they take lesser time to bake than in cake pans. So keep a watch on your cake after 17 minutes
- Cool completely and store
- This cake tastes the best when it is completely cooled. I baked it on a Sunday and took it for my evening snack the next day and it tasted too good
Enjoy the yummy cake absolutely guilt free! Eating healthy can be tasty too!!
** Note - This can be skipped and instead 3/4 cup of whole wheat flour can be used in the recipe to make it even more healthier! Or if you do not like too much of wheat, then only 3/4 cup of maida can be used. Absolutely your choice :)
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