I love carrot cake, but hesitate to have it often because of the amount of butter, eggs and sugar that go into its making. So I decided to experiment with a healthier version. This has no eggs or butter. Only four tablespoonfuls of oil goes into the cake. This is a moist cake that melts in your mouth.
All-purpose flour 1 cup (136 g)
Baking soda 1 tsp
Baking powder 1 tsp
Salt 1/2 tsp
Vegetable oil 4 tbsps
Apple cider vinegar 1 tbsp
Vanilla essence 1 tsp
Carrots 1 cup, grated
Mix all the liquid ingredients together. Add the sugar and whisk till the sugar is mostly dissolved.
Sift the flour, baking powder, baking soda and salt together.
Add the liquid mixture to the flour mix.
Mix till blended well. Add the carrots, folding it into the batter.
Pour into a greased cake tin and bake at 170 degrees C for 30-40 minutes till a toothpick inserted into the cake comes out clean.
Cool and cut.
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