Eggless Moist Carrot and Nuts Cake

This cake is very soft and moist and has a very nice flavor, which will be loved by all, from children to elder ones. I did not imagine that this simple vegetable will be so delicious when added to the cake batter. The specialty of this cake is that, it has no butter and no eggs!! Also, the maida can be replaced with whole wheat flour.
In this recipe I replaced egg with yoghurt and the outcome was surprisingly great. Yes.. I just took a chance this time. This cake was prepared for my best friend, who is fond of cakes. Even my hubby is very fond of cakes, and when it has no butter he eats it without any guilt. This is one of such cakes, he liked a lot and asked me to prepare this more often here after.

Recipe for Eggless Moist Carrot Cake

Ingredients

• All Purpose Flour / Wheat Flour - 1 cup (170gms)
• Grated Carrot - 1/2 cup (More or less as you prefer)
• Yoghurt/Curd - 3/4 cup (200ml)
• Oil - 1/4 cup (60ml) Olive, Canola or Sunflower. I used sunflower oil
• Milk - 2 tblspn
• Sugar - 1/2 cup (100gms)
• Vanilla essence - 1  tsp
• Baking powder - 1/2 tsp
• Baking soda - 1/2 tsp
• Salt - a pinch
• Chopped nuts of your choice - 1/2 cup
• Apple Cider Vinegar - 1 tblspn (Optional)

Method

• Preheat the oven @180 deg C. Grease a cake tin with oil/butter. Dust some flour, spread all over the tin and tap off the excess flour.
• Sieve together, Flour, Salt, Baking Powder and Baking Soda. Set aside. Sieve it 2 times at least.

 

   

• Now comes the wet ingredients; Mix milk, sugar, oil and curd. Mix until the sugar is completely dissolved.

 

• Now add vanilla essence, grated carrot, 1/4th of the nuts and apple cider vinegar. Mix well.

• Now, add half of the flour mixture, folding in gently avoiding any lumps.

 

 

• Now add the remaining flour, folding in gently.

 

 

• Transfer it to the greased baking tin. Even it using back of your spoon and tap it gently.

• Sprinkle the remaining nuts. You can also mix the entire nuts in the batter. I liked this way.

• Bake it in the pre-heated oven @180deg C for about 30-35 minutes, or until the tooth pick inserted comes out clean. The baking time varies from oven to oven. So always keep an eye that it not charred.
• Once baked, run your knife through the edges of your pan to loosen it. Let it sit for 20 minutes, before you remove it from the pan

• Slice and Serve.