Eggless Carrot Cake – Easter Special

I was planning to post a microwave recipe today, then when I realized its Easter weekend, I thought why not try some carrot cake?  I took the base recipe from here. This time when I prepared the cake I didn’t add any walnuts as I was running out of walnuts. Instead added a handful of raisins. Also I went with regular milk instead of soy milk. Used additional milk to brush the top to get a soft crust. Any cream frosting will be good with this cake or simply whipping cream with fresh fruits would do too. Here is the simple carrot cake recipe. Have a great long weekend.

Eggless Carrot Cake - Easter Special

• Time: Prep Time:20 mts Baking Time: 30 mts
• Difficulty: Easy

Ingredients:

• Maida/All purpose flour – 1.25 cups
• Grated carrots – 1 cup
• Brown sugar – 1/4 cup
• Sugar – 3/4 cup
• Vanilla Essence – 1 tsp
• Butter at room temperature – 1/2 cup
• Cinnamon powder – 1 tsp
• Milk – 1/4 cup + 2 tbsps
• Baking Powder – 1.5 tsps
• Salt – 1/2 tsp

Steps:

• Preheat oven to 350 degree F.
• Sieve maida twice and keep aside. Finely grate the carrots.
• Mix the flour and sugar. Then add the butter, carrots, baking powder, salt and cinnamon.
• I used the hand mixer and mixed them well in low speed.
• Then added the wet ingredients vanilla essence and milk and mix them in low speed till they incorporate well.
• Finally add the raisins and fold them into the batter.

• Grease the cake pan and add the batter.
• Brush the top with 2 tbsps of milk.

• Bake in preheated oven at 350 degree F for 30 to 35 mts till a fork inserted into the center of the cake comes out clean.

• Allow the cake to cool down for 10 mins, then invert

taken by : http://vidhyashomecooking.com/2015/04/04/eggless-carrot-cake-easter-special/