Whole Wheat Carrot and Cranberry Cake
2 cups wholewheat flour 1 tsp baking soda 2 tsp baking powder 3/4 cup powdered brown sugar 3/4 cup powdered white sugar 4 eggs 1 tbsp orange juice 3 tbsp orange zest 1 tsp vanilla essence 1/4 tsp salt 1/4 cup melted butter 1/2 tsp cinnamon powder A pinch of nutmeg powder 1/4 cup dried cranberries 1/4 cup chopped walnuts 3 cups grated carrot.
1. In a large bowl, serve all the dry ingredients together. 2. In another bowl, cream together butter and both the sugar. Add the eggs and whisk them too, one at a time. Add the vanilla essence. 3. Add the dry ingredients to the egg mixture. Also add the orange juice, orange zest, carrot, chopped walnuts, and cranberries. Use a spatula to combine everything. Do not squeeze out the water from the carrots. 4. Spoon the batter in a greased tin, lined with parchment paper. 5. Bake in a preheated oven at 180 degrees for 40 mins or until a toothpick inserted in the center comes out clean.