Sweet, inviting, and made for sharing, carrot cake recipe | how to make easy eggless carrot cake recipe is a vegetarian international dessert made with tin, 119 gm buttermilk, and 54 gm olive oil in about 50 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 40 minutes
- Total time: 50 minutes
- Yield: 1 loaf
- Category: Dessert
- Cuisine: international
Ingredients
- 1 tin (397 gm milkmaid / condensed milk)
- ½ cup 119 gm buttermilk
- ¼ cup 54 gm olive oil
- 1 tsp vanilla extract
- 1 tsp vinegar
- 2 cups 263 gm wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp cinnamon powder
- pinch of salt
- 1 cup 180 gm carrot, grated
- 2 tbsp almonds / badam (chopped)
- 2 tbsp raisins / kishmish
Method
- firstly, in a large mixing bowl take 1 tin (397 gm) milkmaid.
- also add ½ cup (119 gm) buttermilk, ¼ cup (54 gm) olive oil, 1 tsp vanilla extract and 1 tsp vinegar.
- whisk smooth making sure everything is combined.
- now in a sieve take 2 cups (263 gm) wheat flour, 1 tsp baking powder, ½ tsp baking soda, ¼ tsp cinnamon powder and pinch of salt. sieve everything well.
- combine well with cut and fold method adding water if required.
- further add 1 cup grated carrot, 2 tbsp almonds and 2 tbsp raisins.
- combine well and make sure not to over mix the cake batter as it turns chewy.
- further, transfer the cake batter into the cake mould.
- bake the cake at 180 degree celsius for 30-40 minutes.
- finally, serve the carrot cake or store in airtight container.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
