And we have another Baking Champ who made Healthy Carrot and Pineapple Cake with her mom. As we share recipes from our contest with Ovenderful Mom Bakers Community, we won’t be surprised that you get tempted to try them all. This is how Kirti Premanand describes her attempt of baking with her daughter:
#COOKWITHRD Here is my recipe of Healthy spiced carrot pineapple cake with walnuts for Baking Champs with my 3yr 3m old dear daughter Miss Aditi Rao.
Recipe: This is a fairly low sweet cake and most of the sweetness comes from the fruit mixture and sultanas. You could increase the sugar. The cake is really moist and still uses 1tbsp of oil(melted butter can also be used) The recipe is adapted from a baking cook book and changes were made, like using wwf instead of apf. However this is not a very fluffy cake, it has more of a muffin texture.
1cup whole wheat flour
1/2 tsp baking soda
1pinch pink salt
1tbsp vegetable oil
2tbsp organic raw sugar
1/2cup chopped sweet pineapple
1cup grated organic carrots
Handful of walnuts chopped
Handful of sultanas
1/2tsp Ceylon cinnamon powder + 1/4tsp dry ginger powder(optional)
1. Sieve wwf, baking soda, pinch of salt and set aside.
2 . Whisk an egg with oil+ sugar+ milk + spice powder. Add carrot+ pineapple+walnuts+sultanas and mix.
3. Add the fruit mixture to flour mixture and just fold gently. Don’t over mix.
4. Transfer to a small cake pan ( this is actually a muffin recipe but I didn’t have muffin liners) and set aside for 10min so that the wheat flour may absorbs moisture well.
5. Preheat oven at 200deg C for 10min.
6. Bake the cake in the middle rack at 200deg for 10min and lower temp to 180deg and continue baking till done say another 10 min.
Cool completely. Could be frosted with cream cheese frosting. I forgot to frost it. Both kid and husband enjoyed it. Thank you for this opportunity to share the joy of baking with a toddler.