Carrot Jaggery Cake (Eggless Atta Cake in Kadai)

Carrot Jaggery Cake is a soft, moist, and healthy eggless cake made with whole wheat flour (atta), grated carrots, and natural jaggery. This cake is cooked easily in a kadai, making it perfect for home baking without an oven. The sweetness of jaggery, crunch of almonds and cashews, and natural colour from saffron give this cake a rich taste and aroma. It pairs beautifully with tea or coffee and is ideal as an evening snack.

Recipe:

Peel the carrots and grate them. Measure 1 cup grated carrot and set aside.

Crush almonds and cashews coarsely.

Melt the jaggery block and keep it ready.

Take a mixing bowl. Add less than ½ cup oil.

Add 1 cup atta, 1 cup grated carrot, melted jaggery, and crushed almonds and cashews.

Add 1 tsp baking powder, less than ½ tsp baking soda, and saffron (optional).

Mix everything well, adding milk gradually as required to form a smooth batter.
(Total milk used is less than 1 cup.)

Grease a cake mould with oil and pour the batter into it.

Gently tap the mould to release air bubbles.

Preheat a kadai with salt on low flame for 15 minutes.

Place a stand inside the kadai and keep the cake mould on it.

Cover and bake on low heat for 45 minutes.

Check with a toothpick; if it comes out clean, the cake is done.

Cool slightly, demould, and serve.

Serve this Carrot Jaggery Cake warm or at room temperature with tea or coffee as a delicious evening snack.