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Eggless Carrot Cake

Course Cakes
Cuisine Indian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Author Rafeeda

Ingredients

  • 1 cup wholemeal flour
  • 1/4 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup butter melted
  • 1/4 cup oil
  • 1/2 cup milk
  • 1/3 cup sugar
  • 1 tsp vinegar
  • 1/4 tsp ginger powder optional
  • 1/4 tsp cinnamon powder optional
  • 1 tsp vanilla extract
  • A handful toasted walnuts chopped coarsely
  • 200 gm carrots grated

Instructions

  • 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!