Eggless Carrot Cake



Starting the 3rd week of December,Bake-A-Thon with an exotic carrot cake.This eggless carrot cake is a soft,moist cake with a cinnamon flavor.The cake itself  tastes so delicious,to make it even more luscious,it can be glazed with cream cheese or any frosting.Finely chopped nuts and raisin would add a nice crunch to the cake.
Coming to the recipe here I have used both butter and oil.I skipped the raisins as my kids like smooth texture of the cake.So used finely chopped almond and pecans.




                                                                    
                                                            
                                                           Eggless Carrot Cake


                                                                  
  
   Basic Information

   Preparation time ~ 15-20 minutes
   Baking time ~ 35-40 minutes
   Makes ~ 4 mini bundt cakes or one 7 inch round
  


   Ingredients


  
Ingredient
Quantity
All purpose flour/maida
 1 cup,minus 2 tbs
Corn starch
2 tbs
Cinnamon powder
1/2 tsp
Baking powder
1 tsp
Salt
a pinch
Finely chopped almonds or
 walnuts
1/4 cup
Granulated white sugar
3/4- 1 cup
Olive oil or any neutral oil
1/4 cup
Butter/vennai
1/4 cup
Milk
1 cup
Vinegar
1.5 tbs
Vanilla Extract
2 tsp

   Method
  • Take all purpose flour,baking powder,salt,corn starch,cinnamon powder and salt and mix it well.Sieve it for couple of times.Grease the baking pan with baking spray or oil and dust some flour.Keep it aside and preheat the oven in 350 F.Add the vinegar to the milk and keep it aside till it curdles.
  • Now in a bowl take the,olive oil,butter and sugar,whisk in a hand blender or whisker for 30 seconds.Now to this,add the buttermilk and whisk it well.
  • To this add in the grated carrot,chopped nuts and vanilla extract,mix it well.To this add the sifted flour mixture in batches and gently combine it well.
  • Pour the batter into greased pan and keep this in a preheated oven.Bake it for 35-4 minutes(mine took 40 minutes) or until a tooth pick comes out clean.Let it rest it for couple of minutes and invert the cake to a wire rack and allow it to cool completely.
  • Slice and serve it.


  • The sweetness was just perfect with the given measurement.If you want the cake to be on the sweeter side add up to 1.25 cups
  • Slice the cake once its completely cool down.
  • As the batter raises,fill pan 3/4th with the cake batter.



Enjoy...............................



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16 comments:

The eggless version carrot cake looks lovely with that texture and has come out soft and moist..

Carrot cakes smell and tastes so good.. even i have tried a eggless carrot cake and i love adding cinnamon it sure would have tasted much better!!

Just love carrot in cakes and your eggless cake came out just prefect and love the addition of cinnamon here. What a fantabulous carrot cake there.

Soft, fluffy and delicious looking carrot cake Nalini. Those mini bundt cake ones look absolutely perfect.

That is such a beautiful cake with carrots. They give this golden hue to the cakes. And the texture is also fantastic.

Love the carrot in the cake.....the beautiful color it imparts to the cake. Beautiful clicks as well

It looks so good both as bundt and round cake. Carrot cakes are my all time favourite too.

Nalini the carrot cake looks so pretty and the setup so festival! Very nicely baked.

The little cake pans are super cute. The cake looks so festive with the dusting of sugar.

carrot cake looks yummy and such beautiful and tempting clicks.

carrot cake is one of my fave cake flavors and yours looks fantastic

Carrots cakes are always delicious. These look so pretty!!

loved the presentaion and especailly the drizzle. carrot cakes are always welcome at home...

Eggless carrot cake looks so moist and delicious. Beautifully presented. Bookmarked it.

beautiful setup nalini, cakes looks absolutely delish!

Beautiful cakes and loved those bundt ones. Looks delicious

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