One of my resolutions this year is trying to bake with natural, organic raw materials omitting maida/all purpose flour, margarine and white sugar out of my baking recipes.
I'm buying and using organic wheat flour and jaggery powder from Organic Mandya. You can find them on Amazon as well.
Yields a large rectangle cake 9x13", or 2-8 inch round pans
2 cups organic whole wheat flour
2 cups organic jaggery powder
4 eggs, at room temperature
1 and 1/2 cups vegetable oil
4 cups carrots, grated
2 cups chopped walnuts and cashew
1 tsp cinnamon powder
1/2 tsp clove powder
2 tsp baking powder
1 tsp salt
1/2 tsp ginger powder
1/2 cup milk
Preheat the oven to 350 degree F/180 degree C. Prep the baking pans with a layer of butter, then dust it with flour.
You may also use parchment paper at the base of the cake, to allow for easy removal of the cake.
Sieve the whole wheat flour and salt together. Set aside.
In a bowl, beat eggs and sugar until the sugar dissolves. Add oil and beat for 3 to 5 minutes.
Mix in the flour mixture and beat until combined. Add in the carrot and mix with a spatula, alternating it with milk.
Finally, add the nuts and fold in just until combined.
Pour the batter into the prepared pans and bake for 35-40 minutes or until a toothpick or wooden skewer inserted into the center of the cake comes out clean.
Let the cake cool completely. Invert the cake onto a plate and dust with confectioners sugar. Serve warm. Enjoy!