Egg less Carrot Cake
Egg less Carrot Cake is a moist and delicious carrot cake made by mixing the grated carrots in the batter along with cashews, golden raisins, walnuts and plenty of freshly ground cardamom, nutmegs and cinnamon. This s one of the best classic tea cakes that you should try for sure. This carrot cake turns out soft & tastes delicious with a lovely aroma of spice powders flavour! it is very simple to make, it is bursting with flavour, it can be served warm with your coffee or tea.
All-purpose flour (Maida)-1 cup
Carrots grated3/4 cup
Baking soda-1/2 tsp
Baking powder-1 tsp
Salt-small pinch
Cinnamon powder-1/4tsp
Nutmeg powder- 1/8 tsp
Cardamom Powder-1/4 tsp
Sugar- ½ cup
Vegetable Oil-1/4 cup
Vanilla essence-1tsp
Milk- ¼ cup
Curd- ¼ cup
Chopped walnuts, cashews and raisins-1/4 cup
Toasted Slivered almonds for garnish
Method:
1. Preheat oven to 180 degrees. Grate carrots finely and keep aside.
2.Sift the Maida, baking powder, baking soda, salt, cardamom, cinnamon and nutmeg in a bowl. Mix gently. Set aside.
3. In a mixing bowl add yogurt, sugar, milk, vanilla extract and cinnamon,nutmeg, cardomon powder. Mix well until sugar completely dissolves.
4.Then add oil, chopped walnuts. Finally, fold in carrots. Add this mixture.
5.Mix all the wet ingredients together. Now gently fold in the dry ingredients in batches until well combined. Don't over mix.
6.Pour the batter into the prepared loaf tin and sprinkle the top with almonds and bake for 20 to 25mins or until toothpick inserted comes out clean.
Let it cool completely. Serve with hot tea or coffee. ENJOY!!!
