Empty My Fridge
Eggless carrot cake recipe | Moist Eggfree carrot cake
Ingredients
- Flour1 cup + 2 tbsp
- Baking soda¾ tsp
- Baking powder¾ tsp
- Salt1 pinch
- Cinnamon · powder¼–½ tsp
- Nutmeg · powder1 pinch
- Oil4 tbsp
- Sugar½ cups + 2 tbsp + 3–4 tbsp
- Milk¼ cups + 2 tbsp
- Vinegar1 tbsp
- Vanilla2 tsp
- Carrot¾ cups
- Cream cheese½ cups
- Butter1 tbsp
- Nuts2 tbsp
Instructions
- Grease a 6-inch pan and line it with parchment. Preheat the oven to 340°F (170°C) and let it heat for at least 15 minutes.
- Stir the milk, vinegar, sugar, vanilla and oil together until smooth and the sugar has fully dissolved.
- Fluff the flour in its container, spoon it into the measuring cup and level it off.
- Sift together the flour, baking soda, baking powder, cinnamon, nutmeg and salt, and mix well.
- Stir the milk mixture again, then pour it into the dry ingredients and mix until just combined, with no lumps.
- Gently fold in the finely grated carrot until just combined.
- Tap the pan twice on the counter, then bake for 28 to 30 minutes, until a tester inserted in the centre comes out clean.
- Cool the pan on a rack for 10 minutes, then turn the cake out onto a rack and let it cool completely before slicing.
Summarized from Swasthi's Recipes's video. Watch it for the details.
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