Whole Wheat Carrot Walnut Date Cake Recipe

By: Manjula Jain

January 5, 2014

Serving : 0
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Whole Wheat Carrot Walnut Date Cake Recipe

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Whole Wheat Carrot Walnut Date Cake Recipe

I’m excited to share with you a divinely delicious whole-wheat cake recipe. It’s my signature recipe for birthdays, Christmas, holidays, parties, or dessert with a western twist. You’ll be charmed by the winsome nutty wholesomeness of this simple eggless cake.
I urge you to bake the cake with your heart and enjoy the creation. After all, love is the most important ingredient that Moms put into their cooking. Treat yourself, your friends, and your family this holiday season with this delicious dish. Enjoy!

Whole Wheat Carrot Walnut Date Cake

Ingredients

Materials:

  • 9 inches round cake pan & 20 oz. cup as measure

Ingredients:

  • 1 cup finely grated carrots
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped pitted dates
  • 1 3/4 cup Golden Temple durum whole wheat flour
  • 1/2 stick( 2 oz.) Trader Joe's organic unsalted butter
  • 3/4 cup Turbinado raw cane sugar
  • 1 cup boiling water
  • 1/2 teaspoon nutmeg powder
  • 1 1/2 teaspoon sodium bicarbonate
  • 1/2 teaspoon salt
  • 1 teaspoon all vanilla essence

Instructions

  • Pre-heat oven to 350 degrees F.
  • In a big bowl, combine carrots, sugar and melted butter.
  • Pour the boiling water to this.
  • In another bowl, mix all the other ingredients (chopped walnuts, pitted dates, whole wheat flour, nutmeg powder, sodium bicarbonate, salt & vanilla essence).
  • Add the flour mixture to the carrot mixture. Mix together the dry & wet ingredients well.
  • Pour this to a greased 9" round cake pan. Bake for 40 to 45 minutes.
  • Bake till a toothpick inserted in the center of the cake comes out clean.
  • Turn off the oven. Take it out. Let it cool for 4-5 hours.
  • Invert the pan, cut into pieces. Enjoy!

Recipe submitted by Shilpa

Whole Wheat Carrot Walnut Date Cake

Whole Wheat Carrot Walnut Date Cake Recipe

I’m excited to share with you a divinely delicious whole-wheat cake recipe. It’s my signature recipe for birthdays, Christmas, holidays, parties, or dessert with a western twist. You’ll be charmed by the winsome nutty wholesomeness of this simple eggless cake.
I urge you to bake the cake with your heart and enjoy the creation. After all, love is the most important ingredient that Moms put into their cooking. Treat yourself, your friends, and your family this holiday season with this delicious dish. Enjoy!
No ratings yet
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Course Dessert
Cuisine Indian
Servings 0

Ingredients
  

Materials:

  • 9 inches round cake pan & 20 oz. cup as measure

Ingredients:

  • 1 cup finely grated carrots
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped pitted dates
  • 1 3/4 cup Golden Temple durum whole wheat flour
  • 1/2 stick( 2 oz.) Trader Joe's organic unsalted butter
  • 3/4 cup Turbinado raw cane sugar
  • 1 cup boiling water
  • 1/2 teaspoon nutmeg powder
  • 1 1/2 teaspoon sodium bicarbonate
  • 1/2 teaspoon salt
  • 1 teaspoon all vanilla essence

Instructions
 

  • Pre-heat oven to 350 degrees F.
  • In a big bowl, combine carrots, sugar and melted butter.
  • Pour the boiling water to this.
  • In another bowl, mix all the other ingredients (chopped walnuts, pitted dates, whole wheat flour, nutmeg powder, sodium bicarbonate, salt & vanilla essence).
  • Add the flour mixture to the carrot mixture. Mix together the dry & wet ingredients well.
  • Pour this to a greased 9" round cake pan. Bake for 40 to 45 minutes.
  • Bake till a toothpick inserted in the center of the cake comes out clean.
  • Turn off the oven. Take it out. Let it cool for 4-5 hours.
  • Invert the pan, cut into pieces. Enjoy!
Tried this recipe?Let us know how it was!

Comments

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    Shirin
    December 25, 2018 at 8:33 am

    Mam can this recipe converted to grams ?

    Gagan
    February 8, 2017 at 5:37 am

    Can anybody wait for 4-5 hours?
    Simple and well explained recipe.
    Thanks

    summi
    October 1, 2015 at 6:19 am

    Can v use rice flour instead of whole wheat?

    Shikha
    March 10, 2015 at 12:07 am

    Dear Manjula,
    could u specify the quantity of boiling water to b added in the beginning of ur Carrot Cake recipe.

    Shilpa Mishra
    January 6, 2014 at 12:51 pm

    Dear Mrs. Manjula ji,
    Thank you for sharing such wonderful recipes with us. I like Indian food. You have a great website ! I love surfing https://manjulalive.wpenginepowered.com , I can smell my mom’s kitchen here 🙂
    Thank you for choosing my entry for December contest and for linking 🙂

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