Try this sugar free carrot cake. I personally do not like carrot cakes, but when I have tried this spicy, not so oily cake, I begin to love this version of carrot cake.
Ingredients:
- 2 cups whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/4 cups water
- 1 cups dates, chopped
- 1 cup raisins
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 cup carrot, grated
- 1/3 cup frozen orange juice concentrate, thawed
Directions
- In a small bowl, mix together the flour, baking powder, baking soda, and salt and set aside.
- Combine the water, dates, raisins, cinnamon, ginger, cloves, and nutmeg in a small saucepan.
- Bring to a boil, reduce heat, and gently simmer for 5 minutes.
- Place the shredded carrots in a large bowl and pour the hot water mixture over them, and allow to cool completely.
- Add the orange juice concentrate to the carrot mixture and mix well.
- Add the dry ingredients to the wet ingredients and stir well to combine.
- Pour the batter into a lightly greased cake pan.
- Bake at 375 degrees for 45 minutes, or until a toothpick inserted in the center comes oout clean.
Variations:
If you don’t like its bland taste, you may top the cake with cream cheese frosting.
To prepare the cream cheese frosting,
beat 150 g of cream cheese and 40 g of butter. Add 80 g confectioner sugar. Add 1/2 teaspoon lemon flavoring.
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