Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how 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 food recipes. This time, I will make it a bit unique. This will be really delicious.

Whole Wheat Beetroot Carrot Cake – No Egg, No All Purpose Flour or Maida, No Butter is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Whole Wheat Beetroot Carrot Cake – No Egg, No All Purpose Flour or Maida, No Butter is something which I have loved my whole life.

I already shared a dessert recipe with these veggies - Beetroot Carrot Halwa. Carrots and beetroot are pretty, delicious, and versatile when used together. I already shared a dessert recipe with these veggies - Beetroot Carrot Halwa.

To get started with this particular recipe, we must prepare a few ingredients. 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 cook that.

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

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

Add whole wheat flour, baking powder, baking soda, cinnamon powder, ginger powder and nutmeg powder. Add chopped walnuts, chopped almonds (or other add ons) into the dry ingredients and mix well with the help of a spatula. This is done so that all the add ons get coated with flour and doesn't sink to the bottom of the cake while baking. The cake is denser and a bit of darker shade due to wheat 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.

If you prefer lighter cakes or preparing carrot cake for celebrations you can use all purpose flour. But the flavor and taste of carrot cake is so good with wheat flour. Sweetened condensed milk and melted butter. The whole wheat flour used in this recipe is a healthy alternative to all-purpose flour, however it does give the cake a denser consistency. If you prefer a fluffier eggless carrot cake, feel free to use all-purpose flour in place of all or a portion of the whole wheat flour.

So that’s going to wrap this up with this special food whole wheat beetroot carrot cake – no egg, no all purpose flour or maida, no butter recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!