Enjoy the warm, cozy flavors of cinnamon and carrot with this wholesome tea-time delight — Carrot Cinnamon Sorghum Tea Cake. Made using Nihkan’s Sprouted Sorghum Flour, this cake is gluten-free, nutrient-dense, and a guilt-free indulgence. Perfectly moist and naturally sweetened, it's ideal for afternoon tea or a healthy dessert.

Ingredients:

• 1½ cups Nihkan’s Sprouted Sorghum Flour

• 1 tsp baking soda

• ½ tsp baking powder

• 1½ tsp cinnamon powder

• ½ cup jaggery powder

• 2 tsp white sesame seeds

• ½ cup grated carrot

• ¼ cup oil

• ½ cup warm water

• ½ tsp vanilla essence

• Pinch of salt

Directions:

1. Preheat oven to 180°C (350°F) and grease a loaf or cake tin.

2. In a mixing bowl, combine all dry ingredients: sorghum flour, baking soda, baking powder, cinnamon, jaggery, sesame seeds, and salt.

3. Add grated carrot, oil, vanilla essence, and warm water. Mix well until you have a smooth batter.

4. Pour into the prepared tin and level the surface.

5. Bake for 30–35 minutes or until a toothpick inserted comes out clean.

6. Let the cake cool before slicing.

Serving Size:
Makes 6–8 slices.

Features:

• Gluten-Free

• No Refined Sugar

• Eggless

• Dairy-Free

• High Fiber

• Heart-Healthy

• Clean Ingredients

• Diabetic-Friendly

• Perfect for Tea-Time
  
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