Eggless carrot cake (with whole-wheat flour)

Name: Eggless carrot cake (with whole-wheat flour)
Cuisine: American
Ingredients: 1+3/4 cups sugar; 1/2 cup flavorless oil; 1/2 cup plain yogurt; 1 tablespoon vanilla essence; 1 cup whole-wheat flour; 1 teaspoon salt; 1/2 teaspoon baking soda; 1 tablespoon cinnamon powder; 2 cup shredded carrots; 1/2 cup walnuts; 1/4 cup softened butter; 4 ounces cream cheese; 3/4 cup sugar

Priyanka Mitra @cook_23717110

When you don’t know what to do with leftover carrots

Priyanka Mitra @cook_23717110

When you don’t know what to do with leftover carrots

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Ingredients

1+3/4 cupssugar
1/2 cupflavorless oil
1/2 cupplain yogurt
1 tablespoonvanilla essence
1 cupwhole-wheat flour
1 teaspoonsalt
1/2 teaspoonbaking soda
1 tablespooncinnamon powder
2 cupshredded carrots
1/2 cupwalnuts
1/4 cupsoftened butter
4 ouncescream cheese
3/4 cupsugar

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Steps

1

Beat 1 cup sugar and 1/2 cup oil until smooth.
2

Add 1/2 cup yogurt and 1 tablespoon vanilla essence to the sugar and oil mixture and beat well.
3

Mix the dry ingredients (1 cup whole-wheat flour, 1 teaspoon salt, 1/2 cup baking soda, 1 tablespoon cinnamon powder) and add to the liquid mixture through a sieve. Slowly fold until no dry patches are visible.
4

Add 2 cups of shredded carrots and 1/2 cup walnuts to this mixture. Pour the mixture in a baking pan and bake in a preheated oven for 45mins at 350F. Once done, let the cake cool down.
5

To prepare the frosting, add 1/4 cup softened butter, remaining 3/4 cups sugar and 4 oz cream cheese to a bowl. Beat well to form a smooth frosting. Layer the top of the cooled cake with the frosting. Sprinkle a dash of cinnamon if you like.