Dates Carrot cake with homemade Pineapple wine

This was the cake I packed back from home for my office buddies. This is a pure vegetarian cake, as many of my friends at office are chronic vegetarians, like they don't even have eggs. So I should be so cautious in picking the ingredients for baking anything for office.

From the name itself you can see this is such a rich cake with dates, raisins, carrots, and yeah my home made pineapple wine. And what replaced the eggs? The mushy bananas and yogurt.

So over to recipe now. This is in lot of terms similar to Apple cake , with a little variation for eggless touch.

Ingredients

Cake layer:

Wheat flour - 3 cup
All purpose flour - 1/2 cup
Baking soda - 1 tsp
Baking powder - 3 tsp
Cinnamon powder - 2 tsp
Ginger powder - 1 tsp
Brown sugar - 1 3/4 cup
Butter - 1 cup

Salt - 1/2 tsp

Carrots grated - 5 nos (medium) - 1 1/2 cup
Dates chopped - 1 cup
Vanilla essence - 2 tsp
Bananas - 2 nos
Yogurt - 1/2 cup

Golden syrup

Brown sugar - 1/2 cup
Water - 1/4 cup
Salt - 1/2 tsp

Raisins to top it

Method:

Prepare golden syrup by combining all ingredients in a sauce pan until sugar dissolved and caramelizes. Add 1/4 cup water again to caramelized sugar and mix until smooth. Keep it Side to cool completely.

Sift together dry ingredients for cake layer and keep aside.

Beat butter and brown sugar until fluffy. Now add mashed banana and beat until pale and well combined. Add vanilla extract, then yogurt and mix. Add the dry ingredients in parts, alternating with golden syrup. Then fold in carrots and dates. If batter is too thick add water.

Arrange the baking tray lined with parchment and pour the cake batter. Top with raisins. Preheat oven to 180 C and bake for 35 to 40 mins or until the crumble layer is crisp and brown and tooth pick inserted comes out clean.

Allow to cool in pan for sometime and then in wirerack. Cut into pieces when it's completely cool.

Comments

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