When I went vegetable shopping the other day I saw a bunch of beautiful fresh carrots. Red, long and sweet, these are what we call Delhi/Ooty carrots here. They look and taste different from our usual small orange ones. They are available only during the winter months and they taste wonderful. These carrots were tender and fresh and I bought a kilo without thinking twice.
After coming back home I was sitting and staring at these beautiful carrots and wondering what to cook with them. First thing on my mind was Carrot Halwa! Carrots, cooked with sugar, milk and cardamom and then simmered till it gets slightly caramelized and dressed with ghee! There is nothing better than carrot halwa with a scoop of vanilla ice-cream. Then the second thing on my mind was Carrot Cake. With whole wheat flour, sugar and vanilla I love a large slice of my soft, sweet cake packed with carrots.
Then it suddenly struck to me that I can’t get my mind off desserts. Why was I only thinking of recipes which are all loaded with sugar? Though I am trying not to bake cookies and cakes I am eating all of it, thanks to Christmas and New Year gifts!
Then I realized that not all cakes have to be sweet. Why do we never bake savory cakes? Our snacks don’t always have to be sweet. I felt like I really need to reduce sugar intake and baking a savory cake was a great way to do that.
Once again this is my basic whole wheat vegan cake base. I added lot of fresh carrots and no sugar. Since it’s not sweet I spiced it up with fresh ginger and cilantro. To boost the goodness I also added some wheat germ to the mix.
Resulting cake is moist and soft. It tastes a little like a Dhokla made out of wheat. It is a perfect savory breakfast /snack or a great appetizer for parties. You can also serve these with Indian soups for a filling meal instead of the usual dinner rolls. Since I am in the mood for spicy food I had this cake with a generous dollop of spicy Indian pickle. You can add some fresh green or red chilies into the cake also.
This is a great healthy alternative to regular sweet carrot cake.
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- 1 ½ cups of whole wheat flour
- ½ cup wheat germ
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 packed heaping cup of fresh grated carrot
- 1 tsp grated fresh ginger
- ¼ cup finely chopped cilantro (or any herb of your choice)
- 1 tbsp chili vinegar
- 1 cup water
- ¼ cup light olive oil
Pre heat the oven at 180 degree C.
Mix whole wheat flour, wheat germ, salt, baking soda and baking powder well. Add the carrots, cilantro and ginger and stir till everything is combined. Mix all the wet ingredients in a separate bowl and pour it into the dry ingredients. Gently fold the batter till everything is well incorporated. Do not over mix.
Fold the dough into a greased shallow baking tray and bake for 20 to 25 minutes at 180 degree C.
Serve warm or at room temperature.