Craving a comforting dessert but want something a little more wholesome? Meet the Carrot Rava Cake—a delightful treat that combines the goodness of semolina and carrots into a uniquely satisfying bake. This cake is celebrated for its soft, dense texture, reminiscent of a moist pound cake, thanks to using rava (semolina) as the primary base instead of regular flour. It’s a perfect tea-time companion that feels indulgent yet comes together with surprisingly simple, healthy swaps.
- Ingredients:
- 1 cup fine rava (semolina)
- 1 cup grated carrots
- 1 cup thick yogurt
- ¾ cup brown sugar or powdered jaggery
- ½ cup flavorless oil (like sunflower or avocado oil)
- ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla essence
- 1 tsp ground cardamom
- A pinch of salt
- Optional: 2 tbsp chopped nuts (walnuts or cashews)
In a large mixing bowl, combine the rava and yogurt. Let it sit for 15-20 minutes. This allows the rava to absorb the moisture and soften, which is key for a perfect texture.
Preheat your oven to 180°C (350°F). Grease and line a loaf pan or round cake tin.
To the rava-yogurt mixture, add the grated carrots, brown sugar, oil, vanilla, cardamom, and salt. Mix well until everything is combined.
Lastly, add the baking soda and baking powder. Gently fold them into the batter until just incorporated. Pour the batter into your prepared tin and sprinkle with optional nuts. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the tin for 10 minutes before transferring to a wire rack.