Eggless Carrot Cake

Whole wheat flour, carrots and walnuts make this eggless carrot cake a healthy option. The olive oil gives the cake a nice moist texture which remains so for at least two days, the cake will disappear much before that though. Eat as a tea time snack or use as a tiffin filler for kids.

Prep. Time: 15 Mins.

Baking Time: 25 to 30 Mins.

Ingredients:

[Standard Measure – 1 cup = 200 ml.]

• Maida [APF] – 140 gms.
• Wheat Flour – 40 gms.
• Carrots (finely grated) – ½ cup
• Walnuts (finely chopped) – 2 tbsp.
• Sugar – 110 gms.
• Milk – 3 tbsp.
• Curds – 110 gms.
• Olive Oil – 60 ml. + ½ tsp.
• Cinnamon Powder – ¼ tsp.
• Baking Powder – ½ tsp.
• Baking Soda – ½ tsp.
• Vanilla Essence – ½ tsp.
• Salt – a pinch

Step 1:     Sieve the maida and wheat flour along with the salt, baking powder, baking soda and cinnamon powder with a fine mesh sieve and keep aside.

Step 2:     Take the curds, sugar, milk and oil in a bowl. Use a wire whisk and whisk the ingredients till the sugar dissolves completely. Add the vanilla essence and mix well. Finally add the carrots and the sieved flour and whisk to form a smooth batter. Fold in the walnuts.

Step 3:     Pre heat the oven at 180°c for 15 minutes. Meanwhile grease a baking tin (size – 6 x 6 inch) with ½ tsp. olive oil and line with parchment / butter paper. Pour the batter into the tin, and tap it to spread the batter evenly. Bake in the pre heated oven at 180°C for 20 to 25 minutes.

Step 4:     Use a toothpick and pierce the center of the cake. If the toothpick comes out clear, your cake is done if not bake for a further 5 to 7 minutes. Cool thoroughly before slicing.