Cakes are yummy treats for kids and adults alike. Add carrots, cinnamon, and nutmeg to add great flavor and make it a healthier dish. Carrot cakes can be enjoyed for 1 or 2 weeks if stored properly in the refrigerator.
Carrots are sweet, nourishing, easy to digest and contains lots of fiber. Carrots are rich in Beta-carotene and have great stimulating and exhilarating powers.
Cinnamon is a warming spice and is used to pacify stomach disorders and balance the digestion. It is excellent for pacifying Kapha and balancing Vata.
Nutmeg is a great aromatic spice and should be used in very less quantity. It is used as a sleeping aid and it stimulates appetite and digestion. Nutmeg pacifies Vata and Kapha and increases Pitta.
- 5 cups of grated carrots
- 5 cups of all-purpose flour
- 1 can of condensed milk
- ¼ cup of sunflower oil or olive oil
- ½ cup of milk
- ¾ tsp of baking powder
- ¾ tsp of baking soda
- ¾ tsp of cinnamon powder
- ¼ tsp of nutmeg powder
- pinch of salt
- ¼ cup of raisins
- ¼ - ½ cup of chopped walnuts.
- 1 tsp of vanilla extract
- Wash carrots and grate them and keep it aside.
- Preheat the oven at 180 degrees C for 15 min. Grease the baking pan with oil.
- In a large bowl, add condensed milk, milk, vanilla extract and oil and whisk it together.
- Sieve flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add liquid mixture to sifted ingredients slowly and fold gently in cut and fold method.
- Add carrots, raisins, and walnuts and fold in the batter.
- Pour this batter into the baking dish and bake at 180 degree Celsius for 50 minutes.
- Check with the knife to see if the cake is baked or not.
- Take it out of the oven and let it cool down.
- Serve it without icing or with chocolate frosting, sugar glaze or cream cheese icing.