Eggless Carrot Cake – soft spongy flavorful delectable Eggless Carrot Cake. This cake is loved by kids as well as Adults. my kids like taking this with their lunch box as a mid-morning snack. This is my most preferred treat with my morning and evening tea.
This recipe is very similar to zucchini cake recipe which I got from my sister Anu. I just replace zucchini with carrots and made some slight changes. I have not been able to take step by step pics but if you want you can check Eggless Zucchini cake recipe. The process is exactly the same.
The cake is soft crumbly and very flavourful because of Cinnamon. Its an absolute treat to senses. My younger son who likes carrot only in Salad loves this cake totally.
How to make Eggless Carrot Cake
Preparation time:10 minutes
baking time: 30-35 minutes
1½ cup plain flour
½ tsp baking powder
¼ tsp baking soda
a pinch of salt
½ tsp cinnamon
¼ cup milk
1 cup sugar
1 cup Carrots( peeled and grated)
½ cup oil ( I have used olive oil)
To make Eggless Carrot Cake
First of all, set the oven to preheat at 180ºC.
Keep a baking pan greased with oil ready.
Sift together flour, salt, baking soda, cinnamon and baking powder. Sifting flour makes it light and gives a lighter and fluffier cake. It also helps in mixing all the dry ingredients together.
In a bowl mix sugar with warm milk and mix thoroughly to dissolve the sugar. Add grated Carrots to sugar milk mixture and beat again. Now, add oil to the batter and mix. After this, add the dry ingredients mixture to it and fold well.
Shift the batter to a greased baking pan. Tap the pan on counter 2-3 times to release trapped air.
Bake in a preheated oven at 180° C for 30-35 minutes till golden brown or toothpick inserted comes out clean.
All ovens have different settings so it is always better to keep an eye on the cake all the time it is baking. you might have to change temperature or time settings.
When done take out of the oven and cool on a wire rack. yummy flavorful Eggless Carrot cake is ready 🙂