Gingery carrot cake

Name: Gingery carrot cake
Cuisine: Indian
Ingredients: 2 cups whole wheat; 3 eggs; 2.5 cups grated carrots; 1 cup dates syrup; 3/4 cup olive oil; 1 tsp baking soda; 1.5 tsp baking powder; 2 tsp ginger powder; 1/2 cup milk; 10-15 dates chopped; 1 tsp vanilla essence; 1 tbsp walnuts

Vaishali Singh @cook_15667007

Bangalore

#sweettooth
Made this special sugar free cake for my diabetic mother in law.

Vaishali Singh @cook_15667007

Bangalore

#sweettooth
Made this special sugar free cake for my diabetic mother in law.

Saved

Ingredients

2 cupswhole wheat
3eggs
2.5 cupsgrated carrots
1 cupdates syrup
3/4 cupolive oil
1 tspbaking soda
1.5 tspbaking powder
2 tspginger powder
1/2 cupmilk
10-15dates chopped
1 tspvanilla essence
1 tbspwalnuts

Saved

Steps

1

In a bowl sieve the whole wheat flour with baking soda, baking powder and ginger powder and keep aside.
2

In another bowl add eggs, dates syrup and olive oil and whisk well.
3

Add a handful of walnuts, dates and grated carrots and mix well.
4

In small batches add the dry ingredients of flour mix into the wet mix and with the help of cut and fold method mix all ingredients till well incorporated.
5

Add vanilla essence and mix well
6

Pour the cake batter into a greased cake mould and put it in a preheated oven for baking for around 25-30 minutes on 180 degrees.
7

Remove the cake and let it cool. Demould it on a plate.
8

For the frosting : In a sauce pan add the milk with half cup of grated carrots, 1 spoon of ginger powder and some chopped dates and let it cook till Carrots and dates get soft.
9

Let this cool and then grind it into smooth paste.
10

Pour this on the cake and decorate with some roasted walnuts.