Multigrain Carrot-Date Cake
Multigrain atta cake with grated carrot, dates and walnuts — sweetened with jaggery and dates pureed in milk, no refined sugar. Dense, moist and naturally sweet.
Per serving
Ingredients
- 210 g (1 3/4 cups)Multigrain atta
- 12Dates, pitted
- 200 ml (1 cup)Milk
- 120 gCarrot, grated
- 90 g (3/4 cup)Jaggery powder
- 100 ml (1/2 cup)Oil
- 50 g (1/2 cup)Walnuts, chopped
- 1 tspBaking powder
- 1/2 tspBaking soda
- 1 tspVanilla essence
- 1/2 tspSalt
- 2 tbspExtra walnuts, to top
Method
- 1
Boil the dates in the milk for 2 minutes (or microwave 90 seconds) until soft. Blend to a smooth puree and cool to room temperature.
- 2
Stir oil, jaggery powder, grated carrot and vanilla into the date-milk puree until the jaggery dissolves.
- 3
Sieve together multigrain atta, baking powder, baking soda and salt. Stir in 3/4 of the chopped walnuts.
- 4
Fold the dry mixture into the wet in 3 additions just until no streaks remain.
- 5
Pour into a greased and lined loaf tin. Scatter the remaining walnuts evenly on top.
- 6
Bake in a preheated 170°C oven for 35 to 40 minutes until a skewer comes out with a few moist crumbs. Cool fully before slicing — multigrain loaves firm up as they cool.