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Light Carrot Cake

Ingredients
  Honey 1⁄3 Cup (5.33 tbs)
  Eggs 3 , separated into yolks and whites
  Whole wheat flour 1⁄3 Cup (5.33 tbs)
  Unbleached white flour 1⁄3 Cup (5.33 tbs)
  Ginger powder 1⁄2 Teaspoon
  Baking powder 1 Teaspoon
  Nutmeg powder 1⁄2 Teaspoon
  Corn starch 2 Tablespoon
  Cream of tartar 1⁄4 Teaspoon
  Vanilla extract 1 Teaspoon
  Carrots 1 Cup (16 tbs), grated and cooked
  Vegetable oil 2 Tablespoon (for greasing)
Directions

GETTING READY
1. Preheat an oven at 175C (350F).
2. Grease a 1 0 inch Bundt pan/ tube pan and keep aside.
3. In a medium sized bowl, combine all the dry ingredients apart from cream of tartar and sieve. Keep aside.
4. In a medium sized bowl, place egg whites and beat till foam stage.
5. Add cream of tartar and beat till stiff peak stage. Keep aside.

MAKING
6. In a large bowl, combine honey, vanilla extract and egg yolks. Beat well for around 7 minutes or till thick.
7. Add sieved flour and fold gently using a rubber spatula.
8. Add carrots and mix well.
9. Add egg whites and fold gently.
10. Transfer on to greased pan and bake in pre heated oven on middle rack for 20 to 25 minutes, or till done.
11. Once baked, remove from oven, invert on to a cooling rack and keep aside to cool.

SERVING
12. Cut into slices and serve warm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday, Everyday
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Carrot
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes

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