Eggless Whole Wheat Zucchini Carrot Cake

If you want to try a cake that is healthy and tasty at the same time, this one is for you. This cake is loaded with Flax seeds, carrots and zucchini. Flax seeds are high in fiber and is filled with protein, B vitamins, zinc, potassium, magnesium and essential fatty acids. This cake is a perfect healthy fibrous combination of whole wheat, zucchini, carrots and flax seeds.

Bake Time:

30-45 Minutes

Ease of Cooking:

Easy

What all you'll need?

• Whole Wheat Flour - 2 cups
• Zucchini - 1.5 cups (grated)
• Carrot - 1.5 cups (grated)
• Sugar - 1.5-2 cups
• Baking Powder - 2 teaspoons
  
• Flax Seed Powder - 2 tablespoons
• Cardamom Powder - 2 teaspoons
• Vanilla Essence - 1 teaspoon
  
• Olive Oil - 1/4 cup
• Butter - 1/4 cup(at room temp.)
  
• Warm Milk - 1/2 cup
• Warm Water - 5 tablespoons

Let's cook it!!

1. Preheat oven to 180 degree C or 350 degree F
2. Add flax seed powder to warm water and mix it well. Let it sit for 10 minutes.
   
3. In a mixing bowl, add whole wheat flour and baking powder. Mix them well. Strain them through a strainer to evenly distribute baking powder and whole wheat flour.
4. In another bowl, add butter, oil and sugar. Whisk using a hand blender until a nice creamy batter is formed.
   
5. Add flax seed water mixture (step-2) and cardamom powder and vanilla essence to the bowl. Whisk them well. Add carrots and zucchini to the batter and mix well.
   
6. Add flour mixture (step-3) and milk to the batter and whisk them well until a semi thick batter is formed.
   
7. Prepare a cake pan by buttering the bottom and sides of the pan and dusting it with flour. I used a bundt pan for making this cake.
   
8. Add cake batter to the cake pan and bake for 30-45 minutes in your preheated oven depending on the temperature of your oven.
   
9. To check whether cake is baked completely, insert a tooth pick into the cake. If it comes out non sticky, the cake is ready to be out of the oven.
   
10. Serve it warm with a scoop of vanilla ice cream on top.