Eggless beetroot carrot cake - easy and healthy
I have so many other recipes, even a few cakes in my draft, but this one, when I made it yesterday and it came out really good, that I was quite eager to post it immediately, when the taste of it is still fresh in our minds!!!
Actually I had the idea of trying this cake for my son who is a very picky eater, but I kept on postponing it for sometime. Last evening, all of a sudden my son wanted some cake. And I was quite happy to bake some for him. The recipe is so easy with the easily available ingredients. I just had to mix everything together and bake it in a oven. The only time consuming job was to grate some carrots and beetroot. The whole process was over within an hour.We had them warm and fresh from the oven. It tasted just superb. And I was quite happy that my son loved them too. I just realised that he likes these kind if cakes more than those store brought ones which has lots of cream and bitter chocolate.
You can add eggs if you want, but this had a lovely texture and was moist too.
- Combine the dry ingredients and wet ingredients seperately in different bowls. Then mix them well together.
- Grease and flour a cake tin. Pour the batter in the tin. Bake it in a preheated oven at 180c for 45 minutes
- Cool for five minutes and invert the cake on a plate. Slice them.
Have them warm. Would be great with some ice cream if you prefer.
Left overs can be stored in a refrigerator. Microwave for few seconds before having them.
An update- Thanks Madhuram for the info on your whole grain event. I am sending this recipe for the whole grain baking event hosted by Madhuram of eggless cooking.