Recipe for a Simple Eggless Carrot Cake
[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!
Servings Prep Time
8serving 20minutes
Cook Time
60minutes
Servings Prep Time
8serving 20minutes
Cook Time
60minutes
Ingredients
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