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carrot cake recipe
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4.82 from 195 votes

carrot cake recipe | how to make easy eggless carrot cake recipe

easy carrot cake recipe | how to make easy eggless carrot cake recipe
Course Dessert
Cuisine international
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 1 loaf
Author HEBBARS KITCHEN

Ingredients

  • 1 tin 397 gm milkmaid / condensed milk
  • ½ cup 119 gm buttermilk
  • ¼ cup 54 gm olive oil
  • 1 tsp vanilla extract
  • 1 tsp vinegar
  • 2 cups 263 gm wheat flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp cinnamon powder
  • pinch of salt
  • 1 cup 180 gm carrot, grated
  • 2 tbsp almonds / badam chopped
  • 2 tbsp raisins / kishmish

Instructions

  • firstly, in a large mixing bowl take 1 tin (397 gm) milkmaid.
  • also add ½ cup (119 gm) buttermilk, ¼ cup (54 gm) olive oil, 1 tsp vanilla extract and 1 tsp vinegar.
  • whisk smooth making sure everything is combined.
  • now in a sieve take 2 cups (263 gm) wheat flour, 1 tsp baking powder, ½ tsp baking soda, ¼ tsp cinnamon powder and pinch of salt. sieve everything well.
  • combine well with cut and fold method adding water if required.
  • further add 1 cup grated carrot, 2 tbsp almonds and 2 tbsp raisins.
  • combine well and make sure not to over mix the cake batter as it turns chewy.
  • further, transfer the cake batter into the cake mould.
  • bake the cake at 180 degree celsius for 30-40 minutes.
  • finally, serve the carrot cake or store in airtight container.