This delicious eggless carrot cake makes a great dessert or tea-time snack. Use fresh carrots for better taste and flavor. Cut down on time and effort by using the grating blade on your food processor. Because of their high sugar content, carrots are great sweeteners and are ideal for making desserts.
Carrots contain many vitamins and minerals such as vitamin C, vitamin B6, thiamine, folic acid, potassium, and magnesium and are great for your health.
Cooking Time: 45 minutes
- 1 3/4 cups all-purpose flour (maida)
- 1 1/2 cups carrots, lightly peeled and grated
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon powder
- 1/2 tsp nutmeg powder
- 1/4 tsp clove powder (optional)
- 1/2 cup vegetable oil
- 6 tbsp cornstarch powder (mixed in 1/4 cup water)
- 1 cup walntuts, chopped
- 1 cup raisins
- 1 tbsp almond slivers
- Preheat the oven to 350°F (180°C). Lightly grease a 6-inch round cake pan, and dust it with a little all-purpose flour, so the cake comes out easily when done.
- In a bowl, sieve the flour, baking soda, baking powder, salt, sugar, cinnamon, nutmeg, and clove powders.
- In a large bowl, make a paste with the cornstarch and a little water and then add the remaining water. Add the oil, carrots, walnuts, and raisins, and the flour that you just sieved with other ingredients, a little at a time. Stir with a spatula until well-combined into a thick batter. Sprinkle the almond slivers evenly on top.
- Pour this eggless carrot cake batter into the greased cake pan and spread evenly, and bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes; run a knife around the cake to loosen it from the pan, invert the cake onto a rack, and let cool.
- Serve the eggless carrot cake plain (nut-side up) or with a dollop of whipped cream.
Category: Eggless Baking