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Tuesday, 21 July 2015

Moist Carrot Cake Recipe / Egg less baking



I am not very good at egg less baking but this Carrot cake turned out really well. This cake is moist and delicious and serves as a healthy tea time snacks. Use of grated carrots, walnuts , oil instead of butter and whole wheat flour in place of all purpose flour (Maida) make the cake all the more healthier . The recipe is simple and easy to follow. 

 I have used flax seeds powder as a substitute for eggs in this recipe . The basic ratio is 1 tablespoon of flax seeds and 3 tablespoons of water to replace 1 egg. The Flax seeds have to be grounded to fine powder and then mixed with water and whisk until it becomes gelatinous . The original recipe for this moist Carrot cake calls for use of 2 eggs which I have replaced with 2 tablespoon flax seed powder to 6 table spoon of warm water.

Ingredients for Moist Carrot Cake:
  • Whole Wheat flour - 1 Cup (200 g)
  • Brown Sugar- 200 g
  • Oil - 150 g ( I have use Sunflower Oil)
  • Grated Carrot - 1 cup 
  • Flax Seed Powder -3 tablespoon 
  • Vanilla essence-1/2 tsp
  • Baking soda-1/2 tsp
  • Baking powder-1 tsp
  • Walnuts- 60 g
  • Cinnamon Powder- 2 tsp
  • pinch of Salt

   Method:
  1. Preheat the oven to 350 degree F or 180 degree Celsius.
  2. In a small bowl take 2 tablespoon Flax seed powder and mix it with 6 tablespoon of warm water and set aside for 10 minutes.

    3.  In a mixing bowl , add the whole Wheat flour, Baking soda. Baking powder Cinnamon powder and Salt and mix well.

    4. In another bowl, add Oil, Brown Sugar and Vanilla. Mix until the Sugar dissolves. Now add the Flax seed mixture and mix lightly.


     5.  Fold in the flour gently with the wet ingredients to get a smooth batter.


     6.  Add the grated Carrots and walnuts and mix well.




    7. Grease the cake pan and dust with flour or line with Parchment paper. Pour the batter to the cake pan and smooth the top by tapping the pan . Bake for 20-25 minutes at 350 F / 180 C. I have baked the cake using Convectional Microwave.

 

    8. Remove from Oven and insert a skewer to check whether the cake is baked evenly. If the skewer or knife comes out clean, it means the cake is baked properly. If the skewer comes out sticky, bake the cake for 5 more minutes.  Allow the cake to cool in the pan for 5 minutes. Invert the cake, cut into pieces and serve .




    9.  Enjoy the moist and delicious Carrot cake with tea !



4 comments :

  1. Hey Poonam I am in love with your super moist carrot cake, wonderful texture looks divine :) Much Love- Meghna.

    ReplyDelete
    Replies
    1. Thank you so much Meghna. I am glad you liked my post..do give it a try..i am sure you will love it :)

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  2. Poonam the carrot cake looks super moist. I've baked eggless ones but have to try one using just wheat flour.

    ReplyDelete
    Replies
    1. Yes di..the cake turned out just perfect ..moist and melt in mouth types, wheat flour cakes are a little dense compared to refined flour ones, but , taste wise and health wise they are just perfect !

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