Whole Wheat Carrot Cranberry Cooker Cake – No Oven Cake Recipe. This eggless carrot cake with whole wheat and oats is healthy, easy to make and you can make it in the pressure cooker. It turns out very soft, moist and adding powdered cinnamon and nutmeg give. Great recipe for Whole Wheat Carrot Cranberry Cooker Cake - No Oven Cake Recipe.
A super moist cake with carrots and cranberry in every bite. It is a delicious wholesome treat and goes well with an evening tea. This cake is made with the goodness of whole wheat flour, fresh orange juice, carrot and lots of dry fruits. You can have Whole Wheat Carrot Cranberry Cooker Cake – No Oven Cake Recipe using 12 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Whole Wheat Carrot Cranberry Cooker Cake – No Oven Cake Recipe
- Prepare 1 cup of Whole Wheat Flour-.
- It's 1 cup of Grated carrot (2 medium-size carrots).
- You need 1/4 cup of Oil.
- You need 1/2 cup of Powdered White Sugar.
- Prepare 1/2 cup of Milk.
- You need 1 tsp of Baking powder.
- You need 1/2 tsp of Baking soda or Eno.
- You need 1/2 tsp of Vanilla essence.
- You need 1/4 tsp of Homemade Cinnamon Powder.
- Prepare 1/2 cup of Cranberries.
- It's 1 pinch of salt.
- Prepare 1/2 cup of White Chocolate Glaze.
Eggless carrot cake recipe with video & step by step photos. This eggless carrot cake is one of the easiest to bake & frost as well. It turns out soft & tastes delicious with a lovely aroma of spice powders. Carrot cake is great to make during occasions & celebrations especially for kids' birthday.
Whole Wheat Carrot Cranberry Cooker Cake – No Oven Cake Recipe instructions
- Dry ingredients: Sieve Whole Wheat Flour, baking powder, baking soda or Eno, cinnamon powder, salt. Now add cranberries and mix it well. Keep it aside. Wet ingredients: Now add milk, sugar, oil, vanilla essence in a grinder until smooth. Now mix wet and dry ingredients well with grated carrot..
- Put batter into a greased pan and tab the cake pan on a countertop to release any large air bubbles. Put cake pan into the preheated pressure cooker and bake it for 1 hour. When the cake is done. Take it out and let it cool for 30 minutes..
- Demold the cake and pour 4 – 6 tbsp of white chocolate glaze. Spread with the help of a spoon. Keep in the refrigerator for 1 hour. After 1 hour, Slice it and enjoy with a warm cup of tea..
- Tips: Adjust sugar according to your taste. Baking time may vary. If cake batter looks dry, add 2- 4 tbsp of milk. In a bowl add dried cranberries with 1 cup of hot water. Keep it aside for half an hour (covered). After half an hour drain water. Take soaked cranberries, toss them with 2 tbsp of whole wheat flour. Keep it aside. If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour..
- The baking time may vary. So keep checking the cake after 40 to 45 minutes..
- Pressure Cooker Method: Grease the baking tin with oil and dust it by sprinkling whole wheat flour over greased surface evenly. Pour the mixture into the greased baking tin. Important Notes: Use the baking tin of 6 inches in diameter, so that it can easily get into the pressure cooker. Use a 5-liter pressure cooker. It should be big enough to hold the baking pan. Baking Tin should be made of Aluminium..
- If baking tin comes into direct contact with the base of the pressure cooker, it can burn (overbake) the cake. So use pressure cooker container which has big holes in it or any aluminum small stand. No gasket and whistle are needed. Remove them before baking. Don’t add water to the pressure cooker..
- How to Bake In A Pressure Cooker? Heat the pressure cooker on high heat for 2 minutes. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand. Now put the cake tin containing the cake batter (Do not put water inside the pressure cooker). Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid..
- Lower the flame after 2 minutes. Let it bake for 50 -60 minutes on low flame. After 60 minutes check cake with a knife, if the mixture does not stick, it means the cake is done. If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately. Eggless Pressure Cooker Cake is ready..
Made with whole wheat flour and greek yogurt, this is such a delicious and moist quick bread! Drizzled with the best cream cheese frosting you will love this recipe! In a large bowl, whisk the olive oil, geek yogurt, and milk. Add eggs one-by-one and whisk to combine. I had got a few requests for an eggless sponge cake made without curd or apple sauce or aquafaba or any puree.