Eggless Carrot Cake

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Recently I got some cake moulds as gift from my daughter and son-in-law. Some include small cake moulds. Those were looking so cute and I wanted to bake in those moulds at the earliest.

Here is eggless carrot cake using those small beautiful moulds. I love this recipe more because of less time needed to prepare. For a change I used jaggery for sweetness to give a nice taste and colour to the cake. Also I used vegetable oil instead of butter.

Ingredients

• All purpose flour – 2 cup
• Grated carrot – 3 cup
• Powdered jaggery – 1 cup (if carrots are sweet or you like less sugar, then reduce it to ¾ cup)
• Vegetable oil – 1 cup (I used sunflower oil)
• Curd – ½ cup
• Baking powder – 2 tea spoon
• Baking soda – 1 tea spoon
• Cinnamon and cardamom powder – ½ table spoon each
• Vanilla essence – 1 table spoon
• Cashew and raisins – 1 table spoon each
• Salt – pinch

Method

• In a blender add jaggery, oil, curd and grind it for few seconds till jaggery is dissolved in oil and curd.

• Sieve all purpose flour, baking powder and baking soda twice; add salt and mix well; add cardamom, cinnamon powder and mix well.

• Now add in grated carrot, cashew, raisins and mix well.

• Now add blended jaggery-oil-curd mix; mix well.

• Now grease the cake moulds, dust them with flour; pour the batter, bake for 30 to 40 minutes at 180 degree Celsius.

• I baked in two shifts.

• Serve hot the soft and delicious Eggless Carrot Cake.

• Here is a cutaway section of Eggless Carrot Cake.

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Tagged as: Cake, Carrot, Eggless, food, Gajar, Indian, recipe