This carrot cake is incredibly so soft and very moist. It has a delicious cinnamon taste.
The cake is so so yummy! Plus, this is eggless and butter-less carrot cake comes together easily and is wonderful for breakfast, afternoon snack, or dessert. My husband really liked it even my toddler too. We all love it.❤️ hope you guys also loved it, MUST TRY !!
Baking cake is one of my ultimate favorite things to do. I absolutely love every moment of making cake once in every 15 days, till today I have shared varieties of cake recipes into my blog.
This is EGGLESS cake recipe but i have tried with egg also, for the same ingredients I have added one egg and the recipe 7 method is still same. So those are eggetarians and wanna tried this recipe they can also try by adding 1 egg into it.
VIDEO RECIPE OF EGGLESS CARROT CAKE
You can try end number of banana breads also from my blog which is superhit in my kitchen always and into my readers kitchen also.
Baking is emotion for me😜😍, i really enjoy my time in my kitchen while baking.
Once your cake is baked, I’m sure it won’t last long! Whenever I bake it for my family, everyone fights over the last slice.
Leave the cake unsliced, store in an air tight container and foil out the container. Without the slices, the cake has a much better chance of not drying out.
Let’s start this easy and soft, moist carrot cake recipe with step by step photos method.
Prep time : 10 minutes
Baking Time : 25-30 minutes
Course : Breakfast
Cuisine : American
Serves : 3 to 4 serves
Author : Jolly Makkar
Makes 1 large loaf
Maida / All Purpose Flour – 3/4 cup
Whole Wheat flour / Atta – 1/4 cup
Grated carrot – 1/2 cup heaped
Curd/Dahi – 3/4 cups
Refined oil /Olive Oil– 1/4 cup
Milk – 3 tbsp
Granulated Sugar -1/2 cup
Vanilla essence – 1/2 tsp
Cinnamon powder – 2 pinch (optional)
Baking powder – 1/2 tsp
Baking Soda – 1/2 tsp
Salt – A pinch
Roughly Chopped walnuts for garnishing – handful
Preparation Method:
1. In a mixing bowl add curd, sugar. Mix well until sugar completely dissolves.
2. Add milk and olive oil. Again mix it by using hand blender or balloon whisk.
3. Wash, peeled and grate the carrots finely and keep it aside. // You can add 1 egg this time, if you want to add, I didn’t added.
4. Now add grated carrots, mix well. Then add cinnamon powder, vanilla essence and give a quick stir by using balloon whisk.
DRY INGREDIENTS
5. Sieve maida, wheat flour, baking soda, baking powder with a pinch of with salt. Fold it gently with wet ingredients. Mix well (don’t overmix it)
6. Preheat oven at 180 deg C for 10mins. Meanwhile lay butter paper inside the tin(only for the bottom)…Grease it with butter and maida. After pouring the batter in tin, tap the cake for 1 or 2 times, if there is bubbles in batter it will set, after tapping.
7. Bake the cake at the same temperature for 25-30mins or until the toothpick inserted at the center comes out clean. I want more crispy top, so i baked total 30 minutes otherwise the cake is baked on 27 minute.
8. Immediately take out the cake tin from oven, before demold. Allow it to cool for 1-2 hours, before slicing.
9. Slice it, cool completely and store in an airtight container.
important tips
* 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 used homemade dahi, you can use market based dahi too.
* I wanted to add wheat flour so I added 1/4 cup, but you can skip it then add 1 cup maida fully also.
PIN IT later for your future use
HAPPY BAKING & ENJOYY 💜💜