Eggless Carrot Cake
Adapted from Sharmispassions
1 cup all-purpose flour
½ tsp baking powder
½ tsp baking soda
¼ tsp nutmeg powder
¼ tsp salt
¾ cup yogurt
¼ cup olive oil or sunflower oil
½ cup grated carrot
½ cup sugar
1 tsp vanilla essence
¼ cup nuts (optional)
Sieve flour, baking powder, baking soda. Add salt and nutmeg powder.
Mix yogurt, sugar, vanilla essence and oil till sugar dissolves
Add flour and whisk till smooth. Add nuts if you are using.
Bake in a preheated oven at 150 degree Celsius for 20-25 mins or until a skewer inserted in the center comes out clean. The top of the cake will attain a light brown colour.
Cut ‘n serve.
I came across this chutney in one of the blogs some time back and I have made this ever since with Idlis and Dosas. My version of chutney had only coconut and I think this is a very good way to mask carrot. It doesn’t taste ‘carroty’…just a perfect tasty, spicy chutney….
Carrot Chutney for Idli and Dosa
¼ cup fresh grated coconut
1 cup grated carrot
1-2 whole red chili
2 tbsp yogurt
1 tbsp oil (coconut oil preferred)
½ tsp mustard seeds
1 sprig curry leaves
2 whole red chilies
Grind coconut, carrot, shallots and red chili with little water.
Heat oil and add mustard seeds. When they splutter add red chilies and curry leaves.
Add the grinded mixture and stir. Don’t let it boil. Take off from fire and add beaten yogurt and salt.
Serve with Idlis and Dosas.