Spiced Multigrain Carrot Cake Recipe with Archana's Kitchen Eggless Rich Vanilla Cake Mix
One cake that I love having along with my evening chai is the Spiced Carrot Cake. It has the perfect blend of spices and the addition of grated carrots and walnuts makes this cake absolutely delicious.The best part, is the cake is made with Archana's Kitchen Vanilla Cake Mix which has absolutely no maida and a blend of jowar, barley and whole wheat.
The Spiced Multigrain Carrot Cake Recipe has a perfect taste from the grated carrots, spices and olive oil and with the goodness of whole grains added to the cake. This is one cake that I love having along with my evening chai, when it is warm out of the oven.
The cake mix is made from whole grains like jowar, barley & whole wheat flour that are packed with proteins, minerals and fibre and yet has all the richness and flavor of a traditional Vanilla Cake.
And what more, You can bake this cake mix in the Pressure cooker, a Microwave Convection Oven or an OTG. And the best part is, it is eggless / egg free you only need two additional ingredients which is the homemade dahi/ curd / or store bought dahi and oil.
So go ahead bake a cake with this Spiced Multigrain Carrot Cake Recipe, and cut a sensible slice for yourself or your family and friends and serve it as a dessert or a snack along with a cup of milk, coffee or chai.
5 M
35 M
40 M
12 Sensible Slices
Ingredients
- 1 Pack Archana's Kitchen Rich Vanilla Cake Mix
- 80 ml Extra Virgin Olive Oil , or melted butter
- 240 ml Curd (Dahi / Yogurt)
- 1 tablespoon Lemon juice
- 1/2 cup Walnuts , chopped
- 1 cup Carrot (Gajjar) , grated
How to make Spiced Multigrain Carrot Cake Recipe with Archana's Kitchen Eggless Rich Vanilla Cake Mix
To begin making the Spiced Multi Grain Carrot Cake, first measure 80 ml of olive oil or 80 grams softened butter and 240 ml of curd. You can use homemade curd or store bought curd. Also keep 1 tablespoon of fresh lemon juice ready.
Grease and dust a loaf pan or an round 8 inch round cake pan if you plan to make in the pressure cooker pan or any round pan which will fit in your pressure cooker.
Add the full packet of Archana's Kitchen Vanilla Cake Mix into a large mixing bowl along with lemon juice, oil and curd. Beat well for 2 minutes until smooth and fluffy. Stir in the grated carrots and the walnuts and beat until fluffy.
If you use store bought curd which is very thick, then you will need to add 2 to 3 tablespoons of water to make smooth batter.
The batter should be such that, it will drop like a smooth batter from the spoon when you lift it up.
If the batter becomes too thick, then the cake will become dry.
Ensure you have good smooth batter and not a super thick batter.
Transfer the Spiced MultiGrain Carrot Cake batter into the greased cake pan and spread it evenly.
*Pressure Cooker Cake only if using a round cake pan
Grease and dust a round 7 inch or 8 inch round cake pan or a pressure cooker pan which you use for cooking rice or any round pan which will fit in your pressure cooker.
Place a trivet and another steel vessel of 2 inches height over the trivet.
You need to ensure he cake pan it is at least 2 to 2-1/2 inches from the base.
You do not need to add any water, salt and sand at the bottom of the pressure cooker. Keep the gasket on the lid. Do not remove the gasket.
Preheat the pressure cooker (covered) for 10 minutes on low to medium heat before placing the cake pan.
Once Preheated, place the Spiced MultiGrain Carrot Cake pan into the Pressure Cooker.Cover the cooker without the weight/whistle and bake for 40 to 55 minutes or until a knife inserted inside comes out clean.
There could be a few crumbs and that's ok as long as the batter is now raw.
*OTG/ Oven Method
Preheat Heat oven to 160 C/180 for 10 minutes - refer above table.
Grease and dust round 8 inch round/square/rectangular cake pan or muffin pan which will fit in your OTG/oven.
Use upper & lower heating option and use fan option if available
Grease and dust round 7 or 8 inch round cake pan or small size muffin pan which will fit in your OTG/oven.
Place the Multigrain Carrot Cake in the cake pan into the preheated oven and bake for 30 to 40 minutes or until a knife inserted inside comes out clean. If you are baking muffins, the baking times are 12 to 15 minutes.
Note: Baking times differ from oven to oven, so please keep a watch on the cake as it is baking in the oven
*Microwave Convection Method
If you are baking the cake in the Microwave, ensure you have a microwave convection oven.
You will have to place the cake pan on the glass rack of the microwave and not in the center rack or not on any stand.
Smaller Microwave ovens smaller than 28 liters do not work very well for making cakes.They tend to be raw in the center and get burnt very fast. If you are in doubt use the Pressure cooker for baking the cakes.
Grease and dust the round 7 or 8 inch round cake pan or small size muffin pan which will fit in your microwave convection oven.
Preheat the Microwave convection oven for 10 minutes at 160 C
Place the pan with the Multigrain Carrot Cake into the oven.
Baking times can vary between 7 to 30 minutes based on microwave oven model and size.
Monitor the cake while it is in the oven and bake until a knife inserted inside comes out clean.
Note: Baking times differ from oven to oven, so please keep a watch on the cake as it is baking in the oven
*Cooling & Serving
Cool the Multigrain Carrot Cake for 10 minutes.
Remove the cake from the pan by sliding the sides of pan using a knife and invert into a board. You will have to do another inversion to another plate to keep the top of the cake facing up and then cut into slices
Enjoy Archana's Kitchen Multigrain Carrot Cake or refrigerate upto week and have it anytime. Serve it as a dessert along with some ice cream and whipped cream or simply as a snack along with a cup of milk, coffee or chai.