Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, whole wheat beetroot carrot cake – no egg, no all purpose flour or maida, no butter. It is one of my favorites. For mine, I will make it a 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 recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Whole Wheat Beetroot Carrot Cake – No Egg, No All Purpose Flour or Maida, No Butter is something that I have loved my whole life.
Eggless Butterless Whole Wheat Cake came out much better than the regular maida cake. It just melted in my mouth. I hope you will like it.
To get started with this particular recipe, we have to prepare a few components. You can cook 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:
- Get 1 cup Whole Wheat Flour
- Make ready 1 cup Grated Carrot & Beetroot (1 Small carrot + 1 Small beetroot)
- Get 1/4 cup Oil
- Make ready 1/2 cup Powdered White Sugar
- Prepare 3/4 cup Curd
- Prepare 1 tsp Baking powder
- Prepare 1/2 tsp Baking soda or Eno
- Get 1/2 tsp Vanilla essence
- Prepare 1 pinch salt
- Get 1/4 cup Pink Chocolate Chips
- Get 1 tsp Whole Wheat Flour
The carrots and wheat make it a healthier alternative and this cake can be had for dessert or a tea time snack. Helloooo carrot cake lovers, Happy This carrot cake is such a dream recipe to have in your recipe box, and one of those that you most definitely will make again, especially since it's whole. Wheat flour is the most common flour used in baking. These are the differences between bread flour, cake flour, and all-purpose flour.
Instructions to make Whole Wheat Beetroot Carrot Cake – No Egg, No All Purpose Flour or Maida, No Butter:
- 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.
- 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.
- 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.
- 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.
- 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.
- No gasket and whistle are needed. Remove them before baking. Don’t add water to the pressure cooker.
- 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.
- 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.
Most professional bakers use either bread flour, cake flour, or pastry flour, depending on what they are baking. Mix till batter is smooth I was looking for a quick and easy carrotcake recipe. I substituted half the quantity of all-purpose. Easy whole wheat pancakes recipe that taste great with whole wheat flour, baking powder, butter and egg. We absolutely love the nutty flavor of the flour!
So that is going to wrap it up for this special 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 sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
