Eggless Carrot cake with crunchy walnuts(butter free)






The recipe of Carrot cake  is absolutely moist and delicious  to the taste buds :p.I have added  yogurt as an egg replacer which is something new and the ingredients like carrot,yogurt,wheat flour makes the cake tasty as well  as healthy .




Ingredients:
  • Maida - 3/4 cup (135 gms)
  • Wheat flour - 1/4 cup (35 gms)
  • Grated carrot - 1/2 cup heaped
  • Curd - 3/4 cups (200 ml)
  • Refined oil - 1/4 cup (60 ml)
  • Milk - 2.5 tbsp
  • Granulated Sugar -1/2 cup (110 gms)
  • Vanilla essence - 1/2 tsp 
  • Cinnamon powder - 1/4 tsp (optional)
  • Baking powder - 1/2 tsp
  • Baking Soda - 1/2 tsp
  • Salt -1/4 tsp
  • Walnuts, chopped - handful


Method:

1.Grate carrots finely and keep aside. Sieve maida,wheat flour with baking soda and baking powder, set aside. In a mixing bowl add curd, sugar, milk and olive oil. Mix well until sugar completely dissolves.

2.Then add cinnamon powder, vanilla essence and give a quick stir. Finally add the carrots then add maida+wheat flour mixture.

3.Whisk it well to form a smooth creamy flowing batter. You can fold in chopped walnuts into the batter itself and sprinkled on the top :)  

 4.Preheat oven at 182 deg C for 10mins. Meanwhile lay butter paper inside the tin(only for the bottom)...Grease it with butter and maida.Bake the cake at the same temperature for 20-25
mins or until the toothpick inserted at the center comes out clean.

5.Immediately transfer the tin onto a wet cloth for easy unmoulding. Allow it to cool for 15mins, then invert and carefully peel of the butter paper. Then allow it to cool for atleast an hour before slicing.
Slice it into squares, cool completely and store in an airtight container.


My Notes:
  • The orginal recipe uses olive oil but I used sunflower refined oil as I had it in hand
  • You can use the same recipe to make carrot cupcakes/muffins and bake them for 15-20mins.

  • Baking time again differs from oven to oven, depends on the tin too... mine took around 30 mins flat for the cake to bake fully but what I would suggest is check at 20mins then proceed accordingly.
  • The cake keeps well at room temperature for 2 days then refrigerate it. While serving may be you can just warm it up in oven and then serve it.
  • I was skeptical whether to saute the carrots for a while and then add it to the batter but I was short of time so added it raw. But the carrots did not leave the raw smell at all...so go ahead adding them raw itself.
  • I used hastun yogurt, you can use Nestle set/homemade  dahi too.
  • Walnuts give a great crunch to the cake so dont skip it and I recommend adding them in the batter itself.
  • I wanted to add wheat flour so added 1/4 cup, but you can skip that and add 1 cup maida fully also.
  • The cake is normal sweet and it was just right for us. You can increase sugar to 3/4 cup if you want your cake to be more sweeter.As carrots doesnt give a unique flavor, any flavoured essence is a must.I used pineapple essence as i liked the smell, you can use vanilla essence too.
Do try this recipe and share your experience :)

                                                          Happy Baking!!!

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