Eggfree Wheat flour carrot, walnuts, raisins cake with white chocolate ganache frosting

EGGFREE WHEAT FLOUR CARROT, WALNUTS, RAISINS CAKE WITH WHITE CHOCOLATE GANACHE FROSTING RECIPE:

For measuring the ingredients  I have used 200ml measuring cups

INGREDIENTS:

For the cake:

Wheat flour= 1 ¼ cup/ 150gms

Corn flour = 1tbsp

Baking powder = 1tsp

Baking soda= ½ tsp

Pinch of salt

Cinnamon powder= ½ tsp

Nutmeg and clove powder= ¼ tsp

Sugar = ¾ cup / 145gms

Grated carrot = ½ cup / 50gms

Chopped walnuts = 3tbsp

Raisins = 3tbsp

Melted butter= 1tbsp

Oil= ¼ cup / 50ml

Curd = 1 cup/200ml

Vanilla essence= 1tsp

Almond essence= ¼ tsp

For white chocolate ganache:

Chopped White chocolate = 250gms

Fresh amul cream=little less than 100ml

Butter = 1tbsp

Vanilla essence= ½ tsp

Almond essence= few drops.

Instructions :

For the ganache:

  • In a sauce pan pour the fresh cream + butter and heat it in a low flame till butter melts . don’t let it to boil.
  • Add the chopped white chocolate and essence to this cream, butter mixture and keep stirring it till white chocolate melts and becomes a smooth paste. Switch of the flame and keep stirring the ganache for few minutes . after it cools keep it in the refrigerator till you bake the cake.

For the cake:

  • Preheat the oven @160degrees for 10 mins. Grease 8inches X 8inches square pan and dust it with flour and keep it aside.
  • Sieve wheat flour + corn flour+ baking powder + baking soda + salt + cinnamon powder +nutmeg clove powder , 3 to 4 times from a little height .
  • In a mixing bowl add curd + sugar and beat well till sugar dissolves. To this add melted butter +oil and mix well .
  • Now add the flour mixture to the liquid mixture in 3 to 4 batches/parts and just mix with balloon whisk, make sure it is completely mixed, donot over mix.
  • Add grated carrot, walnuts, raisins and essence and just mix It with spatula.
  • Pour it into the prepared cake pan and bake it for 25 to 28 mins /till golden brown/ a skewer inserted in the centre comes out clean. Take out the cake from the oven and let it cool in the pan for 5 mins, then cool completely removing from the pan on a wire rack.
  • For frosting the cake : remove the ganache from the refrigerator and mix with a spatula since it would have become little thick/hard. Make sure the ganache is smooth /pipeable consistency.
  • In a piping bag fit with 1M wilton nozzle , fill the ganache into it and pipe in rosettes on the cooled cake.

HEALTHY EATING, HEALTHY LIVING, HAPPY BAKING.

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