Recipe for a Simple Eggless Carrot Cake
This is one eggless cake recipe you must have in your repertoire of simple cakes. Keeping in mind the carrot season, I'm sharing with you an Eggless Carrot Cake. You can easily make this vegan if you so wish. More details on that in the recipe itself.
But yes, once you have mastered a basic chocolate cake, the next one to set your eyes on is a carrot cake! Because what better way to sneak in carrot goodness into fussy kids (or adults, for that matter). I'm hoping you are sold on this idea by now!
Winters = Season of luscious red carrots.
I buy a kilo of them every 2-3 days and while I am not juicing them, I'm making them into a simple curry or in sambar or salads and even hummus! Important thing is to consume them while they are in season, right? Since I didn't make any Gajar ka halwa this winter, I thought why not make a Carrot Cake!
And the recipe inspiration came from a Bon Appetit recipe for a Vegan Carrot Sesame Cake. The black sesame seeds studded on the crust of the loaf giving a delicious nutty flavour and crunchy texture, totally convinced me to try that combination - sesame and carrots!
The spices used can be substituted with your favourites such as nutmeg, cardamom etc. Any of the spices you use here will be perfect for the winter, giving it mild heat accompanied by the fragrance of the spice. You can even use chai-masala in this eggless carrot cake recipe which anyway is a mix of most of these aromatic spices.
- Preheat the oven at 175°C.
- Line a loaf tin with baking paper and keep aside.
- In a large bowl, whisk the flours, baking powder, salt, cinnamon, ginger, until well combined.
- In another bowl, whisk together the oil, mashed banana (or applesauce or mashed avocado), milk, sugars and vanilla extract until well combined.
- Make a well in the dry ingredients, add the wet ingredients to this and gently combine together. Add grated carrots and combine. Do not over mix. Depending on the whole wheat flour, sometimes the batter tends to thicken a lot. So if required, add upto 2-3 tbsp milk to get the batter to desired consistency.
- Scrape out the batter into the prepared loaf tin. Smoothen out the top with a silicon spatula and sprinkle the top with a thin layer of sesame seeds. Bake in a preheated oven (175°C) for around 60-70 minutes until a tester comes out clean.
- Place on a cooling rack for 10-15 minutes and then cut into thick slices. Serve warm.
To make this recipe a Vegan Carrot cake, substitute the milk with any nut milk or soy milk, for equally good results.
A thick slice of this Eggless Carrot Cake with a glass of milk or a cup of coffee is the perfect mid morning indulgence. Or it is an excuse to throw a little tea party for your friends. So do try this out when the red carrots are in season 😋