Hey everyone, it is John, welcome to my recipe page. Today, we’re going to prepare a special dish, whole wheat beetroot carrot cake – no egg, no all purpose flour or maida, no butter. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Carrots and beetroot are pretty, delicious, and versatile when used together. I already shared a dessert recipe with these veggies - Beetroot Carrot Halwa. This time I want to use these veggies in my cake recipe.

Whole Wheat Beetroot Carrot Cake – No Egg, No All Purpose Flour or Maida, No Butter is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Whole Wheat Beetroot Carrot Cake – No Egg, No All Purpose Flour or Maida, No Butter is something which I have loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook whole wheat beetroot carrot cake – no egg, no all purpose flour or maida, no butter using 11 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Whole Wheat Beetroot Carrot Cake – No Egg, No All Purpose Flour or Maida, No Butter:

1. Prepare 1 cup Whole Wheat Flour
2. Make ready 1 cup Grated Carrot & Beetroot (1 Small carrot + 1 Small beetroot)
3. Prepare 1/4 cup Oil
4. Make ready 1/2 cup Powdered White Sugar
5. Prepare 3/4 cup Curd
6. Make ready 1 tsp Baking powder
7. Make ready 1/2 tsp Baking soda or Eno
8. Make ready 1/2 tsp Vanilla essence
9. Get 1 pinch salt
10. Make ready 1/4 cup Pink Chocolate Chips
11. Get 1 tsp Whole Wheat Flour

I already shared a dessert recipe with these veggies - Beetroot Carrot Halwa. We have used wheat flour and maida in equal proportions; but if you want you may prepare it with maida or whole wheat flour. We have added chopped walnuts and dark brown raisins/sultanas. If you don't prefer nuts in your cake, you may avoid adding walnuts.

Steps to make Whole Wheat Beetroot Carrot Cake – No Egg, No All Purpose Flour or Maida, No Butter:

1. Dry ingredients: Sieve Whole Wheat Flour, baking powder, baking soda or Eno, salt. Keep it aside. - Toss 1 tsp of flour with pink chocolate chips and keep it aside. - Wet ingredients: Now add curd, sugar, oil, vanilla essence in a grinder until smooth. - Now mix wet ingredients with dry ingredients. Add grated carrot, beetroot and mix them well.
2. Put batter into a greased pan and sprinkle tossed pink chocolate chips over cake. - Tab the cake pan on a countertop to release any large air bubbles. - Put cake pan into the preheated pressure cooker and bake it for 1 hour.
3. Tips: - - 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.
4. 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.
5. 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.
6. No gasket and whistle are needed. Remove them before baking. - Don’t add water to the pressure cooker.
7. How to Bake In A Pressure Cooker? - - 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. - Now put the cake tin containing the cake batter (Do not put water inside the pressure cooker). - Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
8. 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. - If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately. - Eggless Pressure Cooker Cake is ready.

Check the cake by inserting a toothpick in the center. This Whole wheat Jaggery Cake is healthy and yet delicious. I can't believe we've substituted a part of the all-purpose flour with whole wheat flour and refined sugar with jaggery. No eggs and yet so soft and moist is the best part of this cake healthy eggless wheat cake recipe. Eggless Wheat Cake Ingredients (Healthy Eggless Wheat Cake.

So that’s going to wrap it up for this exceptional food whole wheat beetroot carrot cake – no egg, no all purpose flour or maida, no butter recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!