Eggless Carrot Cake Recipe
This dry eggless carrot cake with whole wheat flour and crunchy dry fruits is a simple, healthier bake—perfect for a light dessert or everyday tea-time treat.
Ingredients
- 1/2 cup Brown sugar or regular sugar
- 1/2 cup Hot milk
- 50 gms Butter room temperature
- 1/4 cup Mawa/Khoya homemade recommended
- 1 cup Whole wheat flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Cardamom powder
- Grated carrots finely grated, red carrots recommended: 3/4 cup
- Chopped cashews and almonds a few
- Tutti frutti a few
- 1 tsp Vinegar
- Ghee for greasing the cake tin
- Butter paper
Instructions
- Prepare the liquid mixture: In a mixing bowl, combine brown sugar, hot milk, room temperature butter, and mawa.
- Mix well until everything is thoroughly combined. Set aside.
- Sift dry ingredients: In a large mixing bowl, place a sieve. Add whole wheat flour, baking powder, and baking soda. Sift all ingredients together to avoid lumps.
- Add flavor to dry ingredients: Add cardamom powder to the sifted dry ingredients and mix well. Set aside.
- Prepare the cake tin: Grease your desired cake tin (round or any shape) with ghee. Line it with butter paper and lightly grease the butter paper with ghee as well. This helps in easy demolding.
- Combine wet and dry ingredients: Re-mix the dry ingredients (flour, baking powder, baking soda, cardamom powder). Gradually add the milk mixture to the dry ingredients in two batches, mixing thoroughly after each addition until a smooth batter is formed. You don't need to use the cut and fold method; just mix well.
- Add carrots and dry fruits: Add finely grated carrots, chopped cashews, almonds, and tutti frutti to the batter. Mix everything well.
- Add vinegar: Lastly, add vinegar to the batter and mix thoroughly. Make sure to add vinegar at the end.
- Pour into the cake tin and garnish: Immediately transfer the cake batter into the prepared cake tin. Gently tap the tin a few times to release any air bubbles. Garnish the top with more tutti frutti and dry fruits as desired.
- Bake the cake (stove-top method): Take an old pressure cooker. Add a layer of salt at the bottom. Place a stand or a small bowl on top of the salt. Remove the rubber gasket and whistle from the pressure cooker lid. Preheat the cooker on low flame for 10 minutes. Carefully place the cake tin inside the preheated cooker. Bake on low flame for a total of 1 hour. First bake for 40 minutes and then checkout and bake again for 20 more minutes. To check if it has baked well, insert a toothpick into the center of the cake. If it comes out clean, the cake is baked.
- Let the cake cool down completely before demolding.
- Enjoy your soft, fluffy, and delicious eggless carrot cake.