Whole Wheat Beetroot Carrot Cake – No Egg, No All Purpose Flour or Maida, No Butter

Steps Making Recipes Whole Wheat Beetroot Carrot Cake – No Egg, No All Purpose Flour or Maida, No Butter using 11 ingredients and 8 steps

Whole Wheat Beetroot Carrot Cake – No Egg, No All Purpose Flour or Maida, No Butter - Great recipe for Whole Wheat Beetroot Carrot Cake - No Egg, No All Purpose Flour or Maida, No Butter. 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. Carrots and beetroot are pretty, delicious, and versatile when used together.

This time I want to use these veggies in my cake recipe.

It turns out a super moist lovely pink color cake.

You can have 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.

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

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

Whole Wheat Beetroot Carrot Cake – No Egg, No All Purpose Flour or Maida, No Butter instructions

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..

Whole Wheat Beetroot Carrot Cake – No Egg, No All Purpose Flour or Maida, No Butter - Once the butter has creamed, add egg and vanilla extract and mix on medium until combined. A brilliant and moist muffin recipe of Red Velvet Beetroot prepared with beetroot puree that gives it a deep red colour. This recipe of Red Velvet Beetroot Muffin is prepared without the use of red dye which is typical to a red velvet cake. Red Velvet comes with a distinct taste unlike the chocolate cake due to the acidity that lemon juice or vinegar provides, along with the mild sweetness. Or spay with nonstick cooking spray. Or you can sift the dry ingredients. Add oil, honey, and eggs; mix well. Thank you and good luck