Carrot Dates Cake || Sugar Free Soft Moist Cake || Healthy Cake || Krishna's Cuisine #cakerecipe

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with additional flavor.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans offer a similar texture with a different flavor.

Remove seeds from 170 g of dates and soak them in 1/2 cup of hot milk for about 1 hour to soften.

After 1 hour, press the dates lightly and blend them with the milk into a smooth paste.

Transfer the date and milk mixture into a mixing bowl and set aside.

Wash and peel one carrot, then grate it to measure a fully packed cup.

Prepare a 6-inch cake mold by greasing it with oil and lining it with parchment paper or dusting it with flour.

Add 1/4 cup of sunflower oil and 1/4 cup of curd to the date and milk mixture, then whisk until well combined.

Sift 1 cup of wheat flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 3 tablespoons of milk powder into a bowl.

Add 1/2 teaspoon of vanilla essence and 1/4 teaspoon of cardamom powder to the dry ingredients and mix gently using the fold and cut method, being careful not to over mix.

Fold in the grated carrot and mix gently.

Coat chopped almonds and cashews with 1/2 teaspoon of wheat flour, then add them to the batter and mix gently.

Transfer the batter to the prepared cake mold and garnish with dry fruits on top.

Tap the mold to settle the batter, then bake the cake in a preheated oven at 180°C for 40 to 45 minutes.

After 45 minutes, check if the cake is baked through.

Let the cake cool in the mold for 15 minutes, then run a knife around the edges to help unmold it.

Place the cake on a cooling rack and allow it to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens