There is something called “warmth”. It is not necessarily only in our own relationships, but it reflects from even pure strangers. Have you felt that? I started experiencing it when I got into blogging and got to meeting a lot of blogger friends. I experience the same while posting stories on my Instagram handle. I never expected total strangers to actually echo with whatever I share. I try to keep it as raw as possible, because life can be very undermining now especially when everybody else’s looks very rosy.
I don’t share much of myself but sometimes I do, and it feels good to be instantly recognized in between the crowd. I sincerely appreciate those who come and ask about me, and give me a heads up. It happened at a masjid over the weekend and umma was caught off guard. I couldn’t explain to her how she understood me, especially when she was a total stranger. 🙂 Life is definitely beautiful, with such sparks in between darkness, Alhamdulillah…
I love a good carrot cake, and my favorite is of course the way umma makes it. I have shared titbits on how she used to do it and how I struggled to figure out a proper recipe for the same. 🙂 With surge in people turning eggless for diet and other reasons, there is always a demand for eggless bakes. I have baked so many cakes without eggs, and most of them have turned out fantastic. Definitely the use of eggs do add an amount of airiness and fluffiness to cakes, but that doesn’t mean that eggless cakes aren’t! The texture maybe slightly different, but I feel that eggless cakes always excites everyone!
So here is my version of the eggless carrot cake, studded with huge bites of walnuts. I have kept the version simple, though you can spice it up with some cinnamon. My version uses melted butter instead of oil, since I wanted to make it a little more dense, and the flavor of butter is always better! But you can always use oil. Carrot cakes always use lesser wet ingredients, thanks to the moisture that the grated carrots will add to your final batter once folded in. I love such simple tea cakes, for the main reason that they hardly take any time to disappear once baked. Off to the recipe…
- 1 cup wholemeal flour
- ¼ cup all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup butter, melted
- ¼ cup oil
- ½ cup milk
- ⅓ cup sugar
- 1 tsp vinegar
- ¼ tsp ginger powder (optional)
- ¼ tsp cinnamon powder (optional)
- 1 tsp vanilla extract
- A handful toasted walnuts, chopped coarsely
- 200 gm carrots, grated
- Preheat oven to 180 degrees. Grease and flour a small bundt pan or round pan and set aside.
- Sift together the dry ingredients (flours to salt) and set aside.
- In a larger bowl, whisk the ingredients from butter to vanilla and spices if using, till the sugar melts and becomes a homogenous mixture.
- Fold in the dry ingredients till no streaks are found.
- Now fold in the carrot and walnuts till evenly distributed - do not overdo the batter.
- Pour into the pan and bake for 25-30 minutes or till a skewer inserted comes out clean.
- Cool in pan for five minutes, before flipping onto a cooling rack. Cool completely and enjoy!