Eggless Carrot and Cranberry Cake

This is a cake with the combination of carrots and cranberries with the bland tastes of carrots and the sourness of cranberries. I bought a pack of dried cranberries from the US and wanted to try this cake! I thought it would be dense due to the wheat flour, but it was super soft and moist. Taste was heavenly due to the cinnamon flavour

Prep Time: 15 mins

Cook Time: 45 mins

Ingredients

• 1 & 1/2 cup Whole wheat flour

• 1/2 Cup Maida

• 1 cup Grated carrots

• 1/4 cup Oil

• 1/2 cup + 2 tbsp Powdered sugar

• 1/2 cup Milk

• 1 tsp Baking powder

• 1/2 tsp Baking soda

• 1 tsp Vanilla essence

• 2 tsps Cinnamon powder

• 1/2 cup Dried cranberries

• A pinch of Salt

Instructions

1. Sieve whole wheat flour, maida, salt, baking powder, soda, cinnamon powder

2. Add the cranberries in it and mix well, keep aside

3. In a mixing bowl add sugar and oil and beat well

4. Add the milk, essence and beat well

5. Add the grated carrots and mix

6. Add dry ingredients and fold in gently mixing well

7. Pour this in a greased tin and bake at 180 degrees C preheated oven for 45 minutes to an hour

8. Slice once it is cool completely