Eggless carrot and walnut cake

Name: Eggless carrot and walnut cake
Total time: 2400 s
Cuisine: Indian
Ingredients: 140 gms Whole wheat flour; 1 cup Grated carrots; 90 gms Castor sugar; 65 gms Oil; 1 tsp Vanilla essence; 1/2 tsp Baking soda; 1 tsp Baking powder; 150 gms beaten curd; Handfull chopped walnuts; Few raisins

Sangita Kalra @sanria_savoury

Tea time cakes are simple and preferred over frosting ones. This cake is eggless, has moistness of carrots, the goodness of walnuts, and dates. Not to forget it is made with whole wheat flour so it's guilt-free. A slice of this cake goes perfectly well with tea or coffee of choice, which makes it a must-try!! #BHC

Sangita Kalra @sanria_savoury

Saved

Ingredients

40 mins

140 gmsWhole wheat flour
1 cupGrated carrots
90 gmsCastor sugar
65 gmsOil
1 tspVanilla essence
1/2 tspBaking soda
1 tspBaking powder
150 gmsbeaten curd
Handfull chopped walnuts
Few raisins

Saved

Steps

40 mins

1

Soak the dates in 1/2 cup warm milk and puree it. Preheat oven at 180 degrees Celsius for 10 mins. Grease the 6" tin.Seive the wheat flour. Beat the curd. Add in the sugar and beat, add baking soda, baking powder. Mix and leave the mixture to rise and become frothy.
2

Add in oil, essence, dates puree. Include the flour and mix with the cut and fold method. Add the carrots, chopped walnuts, raisins, and mix.
3

Pour the batter into the greased tin. Tap the tin to remove air bubbles. Bake at 180 degrees Celsius for 35-40 mins. Demould when it cools. Enjoy with tea or coffee.