Cooker Cake

Whole Wheat Carrot Banana Cake – Summer Holiday Treat

This delicious whole wheat carrot banana cake recipe is bananas, grated red carrots bringing the best of both worlds to one bake. Add a variety of dried fruit like red cranberries, pistachios, raisins to pack this cake full of flavor and top with icing sugar for a special finish.

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Whole Wheat Carrot Banana Cake

I also posted banana cake recipe with cocoa powder ( Eggless Banana Choco Cake ) and dates (Eggless Whole Wheat Banana Walnut Dates Cake).  This time I tried with Carrots and it turned out a delicious treat. Combining two classic flavors in one super moist CAKE and its a perfect treat for kids in summer holidays. Its made with whole wheat, carrots that makes this cake packed with nutrients and a delicious flavor.

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Yummy Summer Treat

Whole Wheat Carrot Banana Cake – Summer Holiday Treat

Ingredients :
Ripe Banana – 4
Whole Wheat Flour – 1 & 1/2 cups
Grated Carrots – 2 medium size (1 cup)
Baking powder – 1 tsp
Baking soda or Eno – 1/2 tsp
Brown sugar – 1/2 cup
Refined Oil – 1/4 cup
Vanilla extract – 1/2 tsp
Dried Cranberries, Pistachios, Raisins – 1/2 cup (3 tbsp each)
A pinch of salt

Fine powdered sugar – 2 tbsp

Method:

  1. Soak Dried red cranberries, raisins, pistachios in a 1 cup of warm water for 20 minutes.
  2. Remove water and dry them completely. Keep them aside.
  3. Dry Ingredients – Sieve whole wheat flour, baking soda or Eno, baking powder, salt, directly in the bowl. Add grated carrot with soaked red cranberries, raisins, and pistachios.
  4. Wet Ingredients – In a mixer add bananas, brown sugar, oil, vanilla essence and grind it into a smooth paste.
  5. Now mix wet and dry ingredients well. Put the batter into a greased pan and tap the cake pan on a countertop to release any large air bubbles.
  6. Put cake pan into the preheated pressure cooker and bake it for 1 hour.
  7. When the cake is done, allow to cool for 10 minutes. Remove the cake from the pan and set them on a rack set over a tray or sheet pan.
  8. Keep cake stencil ( I used steel coaster with flower design ). Carefully pour the powdered sugar into a small tea sieve or fine strainer.
  9. Slice and Enjoy with coffee.
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Tea Time Cake

Tips:

  1. Adjust brown sugar according to your taste.
  2. Baking time may vary.
  3. If cake batter looks dry, add 2- 4 tbsp of milk.
  4. 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.
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Yummy Icing Sugar Design

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?

  1. 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.
  2. Now put the cake tin containing the cake batter ( Do not put water inside the pressure cooker).
  3. Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
  4. 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.
  5. If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
  6. Eggless Pressure Cooker Cake is ready.
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Yummy Bite

 

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