easy carrot cake recipe | how to make easy eggless carrot cake recipe
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.