Eggless Carrot Cake

I have joined the Bake-A-Thon this year! Yay!! Last year it was too late when I saw Srivalli’s post for the same and decided to do it this year. I got to know about it this morning and asked Srivalli if I could sigh in and she said -‘The more the merrier’! So joined in without a second thought! There is actually no need to think as I have quite a few baked goodies in my draft.

Bake-A-Thon is a baking group started by Champa and those interested join in and post their baked goodies together. This year it is on the Monday.Wednesday and Friday of every week this month.

My first post for this Bake-A-Thon is a carrot cake. This one has been on my list ever since I started blogging. I was a bit hesitant to try it out as I was not sure how it would taste with the carrot and mainly if the kids would like to eat carrot as it is not masked by chocolate.

I needn’t have worried at all! The kids actually loved it! I passed on a portion to my SIL and my niece loved it too.she wanted me to make one for her.So the very next day, I went to her place and baked this cake for her.This is indeed a keeper recipe…

I used:
Adapted from :Sharmis Passions

All purpose flour – 3/4 cup
Wheat flour – 1/4 cup
Grated carrot -3/4 cup
Curd / Yogurt-3/4 cup
Canola oil-1/4 cup
Powdered sugar – 1/2 cup
Milk-2.5 tablespoons
Vanilla essence – 1/2 teaspoon
Baking powder- 1/2 teaspoon
Baking soda- 1/2 teaspoon
Salt – 1/4 teaspoon
A handful of cucumber seeds, broken cashews

1. Sieve the all purpose flour, wheat flour , baking powder, baking soda and keep aside
2. In a bowl mix curd,milk,oil and sugar.Whisk till the sugar dissolves.
3. Add vanilla essence and grated carrots. Fold in till combined.
4. To this mixture add the sieved flour mixture and mix to form a smooth batter.
5. Pour into a  square tin [8X8 inch] lined with butter paper. Sprinkle the nuts on top.
6. Bake in a pre heated oven at 200 Degree C for 20 minutes or till a skewer inserted in the center comes out clean.
7. Once it is baked, remove from oven. Let it rest for 5 minutes. Then cool on a wire rack. Cut into pieces after it is cooled completely and serve…..

Note:

• I had Canola oil that came up for review.So I used it. You can use Sunflower oil / Olive oil.
• The original recipe uses 1/2 teaspoon cinnamon powder and it is added in step-2. My kids are not fond of that flavor so I skipped it.
• There is no need to saute the carrots. It does not taste raw after baking.
• Baking time will vary. Check the cake after 15 minutes.
• The cakes kept well for 3 days at room temperature.

Here are the other bakes that are a part of this Bake- A – Thon group….

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This cake also goes to Srivalli’s Cake Mela, Kalyani’s Only Baked Treats , an event started by Pari, Nayna’s Let’s Cook Christmas Party Foods

Bon Appetit…