Eggless Carrot Cake Recipe

Try this easy eggless carrot cake recipe made with fresh red carrots, Milkmaid, and wheat flour. Perfect for winter, it’s a healthy and delicious treat for celebrations or tea-time snacks!

Course Cakes

Cuisine International

Keyword Eggless Carrot Cake Recipe

Prep Time 10

Cook Time 40

Total Time 50

Servings Loaf

Calories 2919kcal

Author Puja

Equipment

Ingredients

1 tin condensed milk 400 gm
½ cup buttermilk
¼ cup olive oil
1 tsp vanilla essence
1 tsp lemon juice
2 cups wheat flour
1 tsp baking powder
½ tsp baking soda
¼ tsp cinnamon powder
pinch of salt
1 cup carrot grated tightly packed
2 tbsp almonds / badam chopped

Instructions

In a large mixing bowl add condensed milk.
Now add buttermilk, olive oil, vanilla essence and lemon juice.
Whisk smooth making sure everything is well combined.
Now in a sieve take wheat flour, baking powder, baking soda, cinnamon powder and pinch of salt. sieve everything well.
Combine well with cut and fold method.
Now add grated carrot and almonds.
Combine well and make sure not to over mix the cake batter as it turns chewy.
Now, transfer the cake batter into the cake mould.
Bake the cake at 180 degree celsius for 30-40 minutes or until done. (in the preheated oven at 180 degree for 20 minutes)
Finally, serve the carrot cake.

Nutrition