Tuesday, December 31, 2013

Moist Eggless Butterless Carrot Cake


This Carrot Cake is one of my favorite cakes... i make this very often as its very healthy. This is a very apt snack made for an cold winter evenings... can be served warm or cold so can be made during summers and served cold also. They can even be made into muffins. The first time i made this i was really surprised to see how soft and moist it came out, till today i have the same feel every time i bake this beauty...


Maida - 3/4 cup (135 gms)
Wheat flour - 1/4 cup (35 gms)
Wheat bran - 3 tbsp (15 gms)
Grated carrot - 1/2 cup heaped
Curd - 3/4 cups (200 ml)
Olive oil - 1/4 cup (60 ml)
Milk - 2.5 tbsp
Granulated Sugar -1/2 cup (110 gms)
Vanilla essence - 1/2 tsp 
Cinnamon powder - 1/4 tsp (optional)
Baking powder - 1/2 tsp
Baking Soda - 1/2 tsp
Salt -1/4 tsp
Nuts chopped - handful 


Grate carrots finely and keep aside. Sieve maida,wheat flour with baking soda and baking powder, then add the wheat bran and set aside. In a mixing bowl add curd, sugar, milk and olive oil. Mix well until sugar completely dissolves.

Then add cinnamon powder, vanilla essence and give a quick stir. Finally fold in carrots then add maida+wheat flour mixture.

Whisk it well to form a smooth creamy flowing batter. You can fold in chopped nuts into the batter itself. I wanted to just sprinkled on the top :)  Preheat oven at 180 deg C for 10mins. Meanwhile lay butter paper inside the tin(only for the bottom)...Grease it with butter and maida.Bake the cake at the same temperature for 20-25mins or until the toothpick inserted at the center comes out clean.

Once done remove from pan and let it cool at least for an hour  in a wire rack before slicing.
The same recipe can be converted in to muffins. They will be done in 15 - 20 mins.

Stays fresh for 2 days in airtight containers at room temperature, refrigerate after that.
Serve warm to enjoy to the fullest.