Design Inspired from here
2.5 cups of whole wheat flour
- Drain the pineapple from the can and let it be in the colander until use.
- Preheat the oven to 170C. Grease the pans with oil and lay it with parchment. I have used 2, 6 inch round pans and 1, 5 inch pan.
- Prepare the flax eggs, in a bowl, mix the flax-meal with water and keep aside to coagulate.
- Pound the cardamom seeds and cloves together. Grate the carrots and keep it ready. Make sure all the ingredients are at room temperature.
- In a large bowl, take together flour, baking powder and baking soda. Whisk well to combine.
- To this add chopped walnuts, shredded carrots and the spice powders, whisk again to get a uniform mixture. To this add the drained pineapple bits. If the pineapple pieces are bit chunky, chop them into manageable pieces and add it to the dry flour mix and whisk again to get a uniform mix.
- In another bowl, take milk, tip in the oil, flax eggs. Using a electric hand mixer , whisk it all together into one smooth liquid.
- To this wet mix now add the dry flour mix in 3 batches and using the electric mixer/spatula, mix in all the flour into the liquid.
- If you feel the batter is too thick add ¼ cup warm water to this and make it to a pourable batter.Divide the batter into 3 prepared pans. Tap the pans twice to release any air trapped, pop it into oven.
- Bake it in the preheated oven for 45-50 minutes or until a skewer inserted in the middle of the cake comes out clean.
- Once done, remove the cake out of the oven, let it sit in the pan for 5-10 minutes to cool a bit, then carefully remove the cake onto a wired cooling rack.Once it is down to room temperature, you can slice and enjoy it.
- Since I planned to frost it, I cling wrapped it and popped it into the fridge until I m ready to frost it.