When life gives you a lot of time to bake – Bake Cakes. At least that’s what I’ve been doing. This delicious, moist cake is the perfect twist to a spring classic. If you love carrot and coconut, you will wonder why you haven’t put these two things together before. Bake with whole wheat flour, grated carrots, desiccated dry coconut adds a sweet, delicious flavor.
Coconut lovers do try this yummy and super moist cake. If you are worried about a vegetable on your cake, no worries. Luckily, carrots are sweet so it aids in helping balance a sweet cake with something you may not traditionally think should be in a cake. Carrots, beetroot, zucchini and pumpkin, sweet potatoes are all easy to incorporate into baked goods. They improve texture, keep baked goods moist, and add a little fiber and nutrients. The veggies can be added raw (grated) or cooked and pureed.
Baking with vegetables and fruits helps produce a moister cake by replacing some of the flour with fresh produce. The use of veggies also allows for butter and oil to be reduced or left out completely since vegetables like pumpkin or zucchini naturally contain a lot of water. You can also use vegetables as an addition to a standard recipe – without replacing anything.
Whole Wheat Flour – 1 cup + 1 tsp
Brown Sugar – 1/2 cup
Dessicated coconut – 3/4 cup + 1/4 cup
Grated Carrot – 1 cup ( 2 medium sizes)
Baking Powder – 3/4 tsp ( 1/2 + 1/4 tsp)
Baking soda – 1/2 tsp
Refined Oil – 1/4 cup
Warm Milk – 3/4 cup
Mix of red dried cranberries & chopped apricots – 1 cup ( 1/2 cup each) + 1/4 cup
A pinch of Himalayan pink salt
- Toss 1 tbsp of flour with 1 cup mix red dried cranberries and chopped apricots. Keep it aside.
- Dry Ingredients: Shift whole wheat flour, baking soda, baking powder, salt and keep it aside.
- Mix dessicated coconut, grated carrot with red dried cranberries and chopped apricots. Keep them well with dry ingredients.
- Wet Ingredients: Now add milk, brown sugar, oil in a grinder until smooth.
- Now mix wet ingredients with dry ingredients.
- Put prepared batter into a greased pan. Sprinkle 1/4 cup of coconut powder & 1/4 cup of mix red dried cranberries and chopped apricots over cake. Press them with help of spatula press gently.
- Tab the cake pan on a countertop to release any large air bubbles.
- Put the cake pan into the preheated pressure cooker and bake it for 1 hour.
- 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.
- Allow the cake to cool completely before slicing and enjoy.
- 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.
HOW TO BAKE THE CAKE IN KADAI (WOK)
In a heavy bottom kadai add a cup of salt or sand. Place a steel stand in a wok. Cover and preheat the kadai on high heat for about 8 minutes. (Adding salt at the bottom ensures that the kadai doesn’t burn. Heavy bottom kadai acts as oven and ensures even cooking from all sides). I never used salt in my baking because I use a heavy bottom kadai (Prestige Brand) and I am baking for the past 2 years in the same kadai. It works perfectly fine. But, it depends on the brand, quality of the kadai.
After 8 minutes, lower the heat and put baking tin in a kadai. Cover a lid and bake bread for 60 minutes. After 60 minutes check cake with a knife, if the mixture does not stick, it means the bread is done. If batter still sticks to knife then again bread for another 10 minutes.
Categories: Cooker Cake