Eggless Carrot Cake with Condensed Milk


Eggless Carrot Cake with Condensed Milk
Recipe source :Paaka-Shaale

2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon powder
½ tsp nutmeg powder
1 cup grated carrots
½ cup ground almonds (powder 3 handful in a blender with 1 tbsp flour)

Mix the below liquid ingredients in a large bowl.
1 tin /14 oz condensed milk
6 tbsp butter or oil
½ cup thick butter milk
1 tsp vinegar

Mix flour, baking powder, baking soda, cinnamon powder, nutmeg powder.
Mix in almond powder and grated carrots.
Fold in the dry ingredients to condensed milk mixture until well combined.
Pour batter into a greased baking pan.
Bake in a preheated oven at 160 degree Celsius for about 40-45 mins.
If the top browns too fast, place a piece of aluminum foil on top without touching the top of the cake.
Cool the cake completely and serve as is or dust with icing sugar or cream cheese or whipped cream…whichever you prefer.


Eggless Carrot Cake

Eggless Carrot Cake

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 carrot.
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.

Eggless Carrot Cake 1