Buckwheat (Fapar) and Carrot/ Pumpkin Cake

Delicious cake rich in fiber, protein, omega 3 and micro-nutrients with a healthier sugar substitute.   

Ingredients

• 3 eggs

• 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!) 

Method

1. Preheat oven to 175 C. Grease a standard round or rectangle pan. 

2. In a large bowl, beat together eggs, oil and jaggery which takes longer than sugar to dissolve.

3. Mix in flour, baking soda, baking powder, salt and cinnamon.

4. Add pumpkin/carrots and then walnuts. Stir again. Pour into prepared pan.

5. 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.

6. 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! ​