Eggless Carrot Cake

Carrot Cake



I have tried carrot cake numerous times, with shredded carrots / grated carrots, with eggs, but was never satisfied. But this recipe is just perfect..!! Less work and better results. The combination for citrus zest and spices makes it even more delicious.

Also check us out on Facebook and Instagram

Ingredients : 
  • Carrots : 250gms (roughly diced - around 2 cups)
  • Flax Eggs : 2 
  • Oil : 1/3 cup
  • Butter : 1/4 cup (melted and unsalted)
  • Sugar : 3/4 cup
  • Lemon / Orange zest : 1.5 tsp
  • Vanilla Extract : 1/2 tsp
  • Buttermilk : 1/4 cup
  • Flours : total 2 cups
    • Whole Wheat Flour : 1 cup
    • All purpose Flour : 1 cup
  • Bkaing Powder : 2 tsp
  • Baking Soda : 1/4 tsp
  • Salt : a pinch
  • Cinnamon powder : 1 tsp
  • Nutmeg : a pinch (grated or powder)
  • Milk : 2-3 tbsp (optional) 

Method :
  1. Grease and prep your pan. I used a bundt pan so I liberally applied oil/butter and sprinkled flour. If you are using a basic cake pan, grease and prep with parchment paper. 
  2. Preheat the oven to 170℃ 
  3. In a blender or food processor add carrots, sugar, oil and butter and blend.
  4. Add flax eggs and blend again for few seconds.
  5. Add vanilla, buttermilk and zest and blend again. 
  6. I a bowl sieve flours, salt, baking powder and baking soda. Add cinnamon and nutmeg and mix well using a whisk or fork. 
  7. Add the liquid ingredients from the blender to the bowl and mix using a spatula. 
  8. If batter is too dry add 2-3 tbsp milk and mix. 
  9. Do not over-mix the batter. 
  10. Pour in the prepared tin and bake at 170℃ for 35 to 40 minutes, or till skewer comes clean.
  11. Check after 35 minutes.
  12. let it rest in the oven for 2-3 minutes. Take our of oven and let it be in the pan for another 5-7 minutes. 
  13. De-mold and take cake out of tin and place on cooling rack to cool for at least an hour. 

Notes :
  • You can use 2 eggs instead of flax eggs
  • As with almost all the cakes, make sure all your ingredients are at room temperature.
  • The amount of milk required in the end depends on your flour. My WWF absorbs a lot of liquid, that is why i needed 3 tbsp of milk. you might not need any.
  • This will not be flowy batter, it has to be thick.
  • If you are using food processor you can add dry ingredients also in the processor. But not in blender/mixer/grinder. 
  • to make 1 flax egg - take 3 tbsp of hot water, add 1 tbsp of flax meal (flax seed powder) , mix well and leave for 15-20 minutes. then in fridge for 5-10 minutes. you should get gel like consistency













Comments

Post a Comment

Popular posts from this blog

Pav | Sliders

Image
Ingredients : All Purpose Flour : 200gms Whole wheat Flour : 100 gms Instant yeast : 1/2 tsp Milk Powder : 1.5 tbsp Milk :200 ml ( +  2-3 tsp for brushing) Water : 50 ml Sugar : 1 tsp Olive Oil : 2 tbp Salt : 1-2 tsp Butter : a little for brushing Method : In a bowl mix APF, WWF, yeast and sugar.  Add luke warm milk and water.  Mix and knead it for around 15-17 minutes. Keep dipping your hands in oil, but don't add extra flour. Knead till you get soft and elastic dough.  Keep it in a well oiled bowl, cover and let the dough rise for 2 hours or till it doubles in size.  After 2 hours, punch the dough, add salt and knead again for 2-3 minutes. you can add 1-2 spoon of flour at this stage, if you are unable to handle the dough.  Divide dough in 9 equal parts ( I got 9 balls each weighing around 62-64 gms)  Roll each and shape in tight balls by bringing corners to the center and cupping it. Place them in a greased and prepared tray, leaving a l
Read more

chocolate truffle cake

Image
Ingredients : Maida - 150 gms cocoa powder - 25 gms condensed milk - 5 tbsp milk - 125 ml instant coffee powder 1 tsp butter - 80 gms sugar - 60 gms baking powder - 1 tsp baking soda - 1/2 tsp vanilla extract - 1 tsp vinegar - 1/2 tsp For syrup: For Ganache : 2 cups heavy cream 4 cups dark chocolate 2 tbsp butter Method : Sieve maida, cocoa powder, baking powder and baking soda together and keep aside Mix coffee and vanilla extract with milk In a bowl whip butter and sugar for 5-6 min, using electric blender Add condensed milk and keep whipping now add the dry ingredients and milk mix in batches to the butter mixture Add vinegar in the end and fold everything in using spatula Grease the cake tin and place parchment paper Pour the batter in the tin and tap it Bake in preheated oven at 180℃ for 30-35 mins. let the cake cool in the tin for some time and then unmould it. Notes: *Use room temperature butter *Whip butter and sugar patiently *
Read more