Tuesday, 28 October 2014

Sugarfree Wholewheat Carrot and Apricot Cake

Blogging has taken a backseat these days primarily due to my strict diet and exercise regime. While I am still cooking up a few delicacies once in a while, jotting them down takes an effort these days as I am too tired by afternoon and need to take some rest before I go for my next round of exercise in the evening. This cake that I made over the weekend is a wonderful companion with your tea/coffee and also as an anytime bite. It is wholewheat, packed with the goodness of carrots and apricots, made with extra light olive oil, and no sugar too!! Now, isn't it the best way to get back to a healthy routine after all that Diwali binging?

2 cups wholewheat flour
1 tsp baking powder
1 1/2 tsp baking soda
2 tsp mixed spice or ground cinnamon (whichever is available)
1 tsp salt
4 eggs
3/4 cup honey
3/4 cup oil (I used extra light olive oil)
2 cups grated carrots 
1 cup chopped dry apricots (you can use pineapple chunks as well)
1/2 cup chopped walnuts

Mix and sift the dry ingredients together and keep aside. 
In a bowl, beat the eggs, honey, and oil together till smooth. Add the flour mixture  in two batches and beat till smooth. Now fold in the carrots, apricots/pineapple, and walnuts one at a time and mix well. 
Pre-heat the oven at 180 degree celsius and line a 23 cm square baking dish with parchment paper. Pour the batter into the prepared pan and spread it out evenly. Tap the bottom a couple of times to prevent air bubbles. 

Bake in the pre-heated oven for 25-30 minutes or until the top is golden and a toothpick inserted comes out clean. If the top browns faster and the cake not yet done, tent the top loosely with an aluminium foil to avoid burning of the top. 
Remove from the oven and let it cool in the pan for 10 minutes. Transfer to a wire rack and cool completely before slicing. You can serve it with some apricot/pineapple preserve on the top to make it more delicious. Enjoy your guilt free indulgence!!

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