Eggless Jaggery Gajar Cake

Ingredients:

• Whole Wheat Flour- 3/4 cup
• Jaggery- 1/3 cup (powder/grated)
• Grated Gajar (pink carrot)- 1/2 cup
• Oil- 1/8 cup + 1 tbsp
• Milk- 1/4 cup
• Yogurt whey- 1/8 cup
• Vannila/ Butterscotch essence- 1/2 tsp
• Baking powder- 1/2 tsp
• Baking soda- 1/4 tsp
• Grated Nutmeg- 1/8 tsp (optional)
• Cinnamon powder- 1/8 tsp
• Soaked nuts- 1/4 cup (optional) I used them since I had whiskey soaked nuts ready. Can be substituted by normal raisins or tutti frutti. 

Method:

1. Sift whole wheat flour, baking powder, baking soda into a bowl. 
2. In another bowl add jaggery to oil and mix until the jaggery melts. 
3. To it, add milk, yogurt whey, essence and mix well. The liquid will look like a caramel sauce. 
4. Meanwhile, add salt to a nonstick pan and place a plate on it. 
5. Keep it on the stove and cover with lid. Heat should be in simmer. 
6. Check the image for clarity. 
7. Add this liquid to the bowl with dry ingredients. Mix once gently to avoid lumps.
8. Add the grated gajar and fold. Do not over mix. 
9. Grease and dust a baking dish. 
10. Add the soaked nuts (optional) and mix once. 
11. The batter should be thick in consistency. 
12. Pour the batter into the baking dish. 
13. Carefully place it in the pan and cover with lid again.
14. Let it cook/bake until the batter thickens up. 
15. Check once after 25 minutes. 
16. Carefully wipe away the steam on the lid using a kitchen towel. 
17. Keep the lid on throughout the cooking time.
18. Mine took 35 minutes to done. 
19. Insert a toothpick to check if the cake is done.
20. If it comes out clean, turn off the heat and let it cool. 
21. Invert onto a plate and cool completely before frosting or slicing. 
22. I did not use any frosting. 

Notes:

• The cake will be dense because of the jaggery, grated gajar, and whole wheat flour. 
• Store in an airtight container. 
• At room temperature, the cake stays good for 2 days. 
• Store in refrigerator for up to 4 days.