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easy, Easy Bakes, Healthy, Vegan, Vegetables, vegetarian

Recipe for a Simple Eggless Carrot Cake

January 21, 2016

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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.

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Recipe for a Simple Eggless Carrot Cake Yum
[easy baking] A simple carrot cake recipe, eggless (can be made vegan too), with a sesame seed crust - totally delicious and a must try when red carrots are in season!
Recipe for a Simple Eggless Carrot Cake
Course dessert
Cuisine american
Prep Time 20 minutes
Cook Time 60 minutes
Servings
serving
Ingredients
  • 1 cup Whole wheat flour
  • 1/2 cup All purpose flour
  • 1.5 tsps Baking powder
  • 1 tsp cinnamon Ground
  • 1 tsp ginger Ground
  • 1/2 tsp Salt
  • 1/2 cup Vegetable oil coconut oil or
  • 1/3 cup banana apple sauce avocado Mashed or or mashed
  • 1/2 cup Milk *
  • 1/2 cup Sugar
  • 1/3 cup Coconut sugar (or use brown )
  • 1 tsp Vanilla extract
  • 1.5 cups carrots Grated
  • 2 - 3 tbsps Sesame seeds (black or white)
Course dessert
Cuisine american
Prep Time 20 minutes
Cook Time 60 minutes
Servings
serving
Ingredients
  • 1 cup Whole wheat flour
  • 1/2 cup All purpose flour
  • 1.5 tsps Baking powder
  • 1 tsp cinnamon Ground
  • 1 tsp ginger Ground
  • 1/2 tsp Salt
  • 1/2 cup Vegetable oil coconut oil or
  • 1/3 cup banana apple sauce avocado Mashed or or mashed
  • 1/2 cup Milk *
  • 1/2 cup Sugar
  • 1/3 cup Coconut sugar (or use brown )
  • 1 tsp Vanilla extract
  • 1.5 cups carrots Grated
  • 2 - 3 tbsps Sesame seeds (black or white)
Recipe for a Simple Eggless Carrot Cake
Instructions
  1. Preheat the oven at 175xb0C.
  2. Line a loaf tin with baking paper and keep aside.
  3. In a large bowl, whisk the flours, baking powder, salt, cinnamon, ginger, until well combined.
  4. In another bowl, whisk together the oil, mashed banana (or applesauce or mashed avocado), milk, sugars and vanilla extract until well combined.
  5. 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.
  6. 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 (175xb0C) for around 60-70 minutes until a tester comes out clean.
  7. Place on a cooling rack for 10-15 minutes and then cut into thick slices. Serve warm.
Recipe Notes

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

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by Nandita Iyer 
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Also, I've been going through my old Ayurveda books which I've read over the last 15 years, out of pure fascination for this science and way of life. Did you know that  bitter gourd is excellent for your  summer diet for reducing the aggravated pitta. What's even better that it is a summer season vegetable. Talk about how nature helps us take care of ourselves. I've got this bitter gourd and mango Ayurvedic curry on my blog from 2005 or so and I want to reshoot a photo of that one to share with you this season :)
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Steamed Egg my way --
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This is faster than boiling the egg, no peeling involved and way easier than poaching an egg. Carefully break an egg into a lightly greased (small) cup. Bring some water to boil in a saucepan with a lid keeping some sort of stand (small cooker ring works) inside so the water does not enter the egg. Place the egg cup inside the saucepan when water is boiling. Cover and keep a timer for 3 minutes. Check if the white and yolk is set to your liking. Mine is when the white is set and yolk is very slightly jammy and not fully runny. Takes 3.5 minutes in my set up. Try this method of steamed eggs and let me know how you like it. You can also use a bigger saucepan for multiple egg cups. The idli stand would also work very well for this.
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If you remember from my stories, I had made a beet raisin sourdough some 3 weeks ago. Being the first time, I wasn't sure how much beetroot powder to add. The result was a very light pink - brown bread. This time, I added 30 grams of beet powder + 50 grams whole wheat flour + 170 grams all purpose flour to 50 grams Levain and the colour turned out more beautiful. There wasn't any residual beet flavour in the bread so I can up it by 10 grams next time.
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🥬Think of this as a MasterChef Australia mystery box challenge. What will you cook from the vegetables and fruits I have bought? Use two or more of the items and come up with a dish and tell me about it in the comments below. .
🥬Follow @starbazaarindia on Instagram.
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Two of the most creative answers will win a gift voucher of Rs.1000 each to shop at Star Bazaar
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Giveaway closes at 6PM 20 Feb 2019. Open to people in Mumbai, Bangalore, Pune, Hyderabad only because the stores are in these locations. In these cities, you can also shop from Star Bazaar online on starquik.com - you can tag your friends in these cities to take part if you cannot!
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It was the first time I came across this tuber called Pidikarunai (right bottom corner)- kind of a cross between arbi and tapioca. Made a stir fry using this with lots of garlic and sesame seeds and it turned out delicious.
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🥬80% of the vegetables arrive here direct from farmers in the Hoskote, Chikballapur and Malur areas, within 16-18 hours of harvesting.
🥬Some of the seasonal fruits however are sourced from places like Anatapur (melons), Mahabaleshwar (strawberries), Tasgaon (grapes). Fruits like bananas reach the stores’ warehouse directly from the farmers and they allowed to ripen in a room, with strictly no artificial ripening agents used. Same process is followed with the mangoes in the mango season.
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This is just a small section of the produce in which there are over a dozen greens piled up. I share with you some of my favourite dishes as I take you through this section. Although I did miss one - Kothimbir Vadi made using tons of fresh coriander. What  is your favourite green leafy vegetable and the dish you love to make with it?
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I have a giveaway coming up this week sponsored by Star Bazaar so stay tuned :)
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