This carrot cake/carrot muffins is in my to do list since long and I set my apron to bake this cake to pack it when we were on a short trip to Kerala. You can use the same recipe to make carrot cupcakes / muffins too.
As Christmas is nearing I wanted to bake something but the power cuts here totally puts me off as it is mostly unscheduled power cuts here. And after I had few disasters few months back....I held back myself for baking. Now that justifies the absence of baking recipes in this space for quite sometime.
This cake turned out absolutely moist and delicious. The addition of carrots, olive oil and yogurt in this recipe makes it all the more healthy too. Ever since I baked the vanilla yogurt cake I have great confidence in yogurt as egg replacer. Do try this cake and am sure you will thank me enough :)
Eggless Carrot Cake Recipe - Ingredients
Cooking & Preparation Time: 1 hr
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)
Olive 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
- The orginal recipe uses canola oil but I used olive oil as I had it in hand. Olive oil gives a great texture to the cake.I didnt find any difference here while adding olive oil, its the same as the normal cooking oil cake.
- 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 homemade yogurt, you can use Nestle set 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, vanilla essence is a must.
Labels: Eggless Baking, Eggless Cakes