14 September 2014

Eggless Peanut butter Carrot Cake

BadgeA healthy eggless carrot cake made with a combo of butter and peanut butter.

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Ingredients :

Finely grated carrot - 1 cup
Chopped/grated dates -2
Softened butter -1/4 cup
Peanut butter - 1/2 cup
All purpose flour - 1/2 cup (75gms)
Whole wheat flour -1/2 cup (75gms)
Baking powder - 1/2 tsp
Salt - a pinch
Vanilla essence - 1/4 tsp
Milk - 1/4 cup
Sugar - 1 cup
Brown/Demerara sugar - 1/2 cup
Melted chocolate - for garnish

Method :

1. Pre-heat oven @ 180 deg C.

2. In a bowl mix together butter, peanut butter and both the sugar and whisk till sugar dissolves and mixture is light and creamy. Mix vanilla essence and mix again.

3. In a separate mixing bowl sift together the all purpose and wheat flours along with a pinch salt and baking powder.

4. Gradually add the flours to the butter mix and fold gently. Add milk as required to get a thick cake batter.

5. Grease a cake tin or use a silicon mould and pour the batter into it. Bake for 12-15 minutes.
Note : check after 10 minutes using a clean knife or toothpick to see if done, if not continue baking a bit more.
Using a microwave, I first baked @ 200deg C for 4 minutes and then @ 180 deg C for 7 minutes more.

6. Remove and let cool slightly on a wire rack.  Then invert on to a serving dish and decorate/serve as desired.

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