Bajri Carrot Cake


  • 1½ cup Carrot grated
  • ¼ cup Butter, softened
  • 1/2 cup Jiwa Organic Bajri Flour
  • 1/2 cup Jiwa Organic Chakki Fresh Atta
  • 1/2 tsp cinnamon powder
  • 1 tsp Baking powder
  • ¼ tsp Baking Soda
  • ½  tsp Ginger powder
  • ½ tin Condensed milk (200 gm)
  • 1/4 cup Milk
  • 1/2 cup pecans chopped


Pre-heat the oven to 170 °C.

Grease an 8-inch loaf baking tray with a little oil and line with a butter paper. Set aside.

Sift together the bajra flour, wheat flour, cinnamon powder, baking powder and salt. Set aside.

In a mixing bowl cream together butter and sugar.

Add the condensed milk and whisk well.

Mix in the dry ingredients in two batches, careful to not over mix, and make a lump free batter.

Add the milk as needed to adjust the consistency of the batter.

Add the carrots, ginger powder, pecans, and fold again.

Transfer the batter to the lined loaf pan, and tap to release air bubbles if any.

Bake in the preheated oven at 170 degrees C for 20-25 minutes or until a skewer inserted into the centre comes out clean.

Remove from the oven and let it cool in the pan before slicing (only as long as it is too hot to handle!).

This cake can be eaten as a tea cake, or iced with cream cheese frosting- either way- its a must try!

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