Eggless Carrot Cake

Eggless Carrot Cake



Eggless Carrot cakeThis homemade vegetarian eggless carrot cake is absolutely foolproof. The recipe is simple and easy to follow. And, since it's egg-free and dairy-free, it's also lower in fat than usual varieties.
You might also want to try this recipe for an orange flavored cream cheese frosting. Recipe here.



Serves 4
Time 45 mins
Ingredients
1 cup grated carrots
1 cup walnuts, chopped
¼ cup brown sugar
¾ cup sugar
1 tsp vanilla extract/essence
½ cup butter or margarine, softened
½ tsp salt
1 ½ tsp baking powder
1 tsp cinnamon powder
1 ¼ cups flour
¼ cup soy milk
Preparation
  • Pre-heat oven to 325 F. Grease and flour a 9-inch square baking pan.
  • Combine vanilla, butter, salt, baking powder, cinnamon, sugar, flour and soy milk and whisk until well mixed.
  • Fold in the carrot and walnuts.
  • Spread batter evenly in baking pan. Bake for 45 minutes at 170 degrees Celsius.
  • Take it out and allow to cool on the rack.
  • Frost with a orange/lemon cream cheese frosting if you like.

10 comments:

  1. Hi Ashima,

    The evergreen gajar ka halwa equivalent. Loved the recipe. Thanks for sharing it. :)

    Regards

    Jay
    My Blog | My FB Page

    ReplyDelete
  2. Nice cooking in oven now :)

    ReplyDelete
  3. Hi there. Can i use normal milk instead of soy milk? does it going to make any difference?
    GS

    ReplyDelete
    Replies
    1. Yes you can full cream milk instead of soy milk. Wouldnt make much diffrnce but dont use toned milk as the milk protein gives the cake dense texture.

      Delete
  4. hey thanks alot Ashima :)
    GS

    ReplyDelete
  5. also if i have to use just casting sugar then how much shall i put in it?
    GS

    ReplyDelete
    Replies
    1. You can use the same amount but the recipes turn out denser with brown sugar cos of the molasses content :)

      Delete
  6. Hj what flour do you use??

    ReplyDelete
    Replies
    1. Hi. I use regular refined flour (Maida).

      Delete

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