Ingredients:
Whole wheat flour – 1.5 cups
Grated carrots – 1 cup
Chopped almond – 1/2 cup
Raisins – 1/4 cup
Cinnamon powder – 1 teaspoon
Shredded fresh coconut – 1 cup
Jaggery – 1 cup
Coconut oil – 1 cup
Eggs – 2
Vanilla powder – 1/4 teaspoon
Method:
In a large mixing bowl, break the eggs and beat them until foamy. Then add jaggery and beat well. Then add whole wheat flour, cinnamon powder, vanilla powder, and coconut oil. Beat well until everything combines and no lumps are seen. Then add grated carrots, shredded fresh coconut, chopped almonds and raisins. Mix everything and beat for a few more minutes. Take a cake pan and grease it with a little coconut oil. Then sprinkle a very thin layer of dry whole wheat flour in the cake pan to prevent the cake from sticking to the bottom. Then, pour the prepared cake batter into the greased pan. Bake the cake until a toothpick inserted in the middle comes out clean. Serve Coconut - Almond Carrot Cake warm or after it cools down.
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