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Photo of The Best Eggless Carrot Cake by Nandita Shyam at BetterButter
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The Best Eggless Carrot Cake

Jun-02-2016
Nandita Shyam
30 minutes
Prep Time
35 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT The Best Eggless Carrot Cake RECIPE

To me, this cake is one of the best cakes I have baked so far. For an eggless version, this cake is incredibly moist and light. I have made this cake quite a few times now and each time, I have got rave reviews. This dessert gets its sweetness from the carrots and condensed milk and lightly spiced with the flavor of cinnamon. I feel that the use of cinnamon lifts the flavour quotient of the cake to a large extent. Cakes have always been a weakness for all girls and women. And if some nutrition is added to it then it’s definitely a cherry on the top. Every dessert has a very fine place in the hearts of people, but cake takes a big lot of it. An Eggless Carrot Cake is one fine dessert for all the vegetarian diet conscious people. Carrot Cake can be a perfect option for a tea party menu. For the Eggless Carrot Cake, the dry ingredients are mixed up with the carrot and nuts to give it a rocky road kind of a texture. The wet ingredients are then folded into the mixture, forming a smooth yet rocky batter. The batter is then baked to perfection. The whipped cream frosting gives the cakes a very luscious taste, as well as enhancing the appearance of the cake. This perfectly made cake is just the appropriate option with tea or coffee.

Recipe Tags

  • Veg
  • Medium
  • American
  • Baking
  • Dessert

Ingredients Serving: 6

  1. All purpose flour - 2 cups or 480 ml
  2. Baking powder - 1 tsp
  3. Powdered cinnamon - 1 tsp
  4. Baking Soda - 1/2 tsp
  5. Salt - a Pinch
  6. Butter - 6tbsp, melted
  7. Sweetened condensed milk - 1 tin or 14 Oz
  8. Finely grated carrot - 1 cup
  9. Ground almonds - 1/2 cup
  10. Thick butter milk - 1/2 cup
  11. Vinegar - 1 tsp
  12. Toasted and slivered almonds to decorate (optional)
  13. For the whipped cream frosting:
  14. whipping cream - 1/2 cup, chilled
  15. Castor sugar - 3 tbsp
  16. A dash of vanilla essence

Instructions

  1. Preheat the oven to 180 C. Grease an 8"cake pan with butter and line with a baking sheet.
  2. Sift the flour, baking powder, baking soda, salt and cinnamon. Toss the grated carrot and ground almonds and keep aside.
  3. In another bowl, combine the melted butter, condensed milk, butter milk and vinegar and mix till the mixture is light
  4. Fold in the flour mixture into the butter milk mixture and mix till well combined.
  5. Add two tbsp of water if you feel the mixture is dry.
  6. Pour the batter into the prepared baking pan and bake in the preheated oven for 30-35 minutes or till an inserted skewer comes out clean.
  7. Allow the cake to cool in the pan for five minutes before transferring the cake to a wire rack to cool completely.
  8. For the whipped cream frosting:
  9. Combine the whipping cream, sugar and vanilla in a chilled bowl and beat till soft peaks form. Spread the frosting over the cake and serve immediately.

Reviews (8)  

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Parul Srivastava
Nov-23-2020
Parul Srivastava   Nov-23-2020

Naheed Alam
Jun-05-2018
Naheed Alam   Jun-05-2018

Mindblowing presentation.:thumbsup:

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