Buckwheat (Fapar) and Carrot/ Pumpkin Cake
Updated: Mar 15, 2018
Delicious cake rich in fiber, protein, omega 3 and micro-nutrients with a healthier sugar substitute.
1 cup vegetable oíl
1/2 cup jaggery (sakkhar) or molasses (khudo) instead of sugar
2 cups buckwheat flour (mithe fapar)
1.5 teaspoon baking soda
1.5 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
3 cups grated pumpkin or carrots
1 cup chopped walnuts (optional, makes it more nutritious!)
Preheat oven to 175 C. Grease a standard round or rectangle pan.
In a large bowl, beat together eggs, oil and jaggery which takes longer than sugar to dissolve.
Mix in flour, baking soda, baking powder, salt and cinnamon.
Add pumpkin/carrots and then walnuts. Stir again. Pour into prepared pan.
Bake in the preheated oven for 35 minutes. Take out and let cool in pan for 5 minutes, then turn over onto a wire rack and cool completely.
Tastes best after refrigerating for a couple of hours.
Buckwheat contains fiber, protein, minerals and is gluten-free.
Jaggery and molasses are far better than sugar in nutrients and health benefits as well as taste!
Walnuts add essential omega 3 fatty acids.
Cake tastes good without frosting and minus the unnecessary calories!