Whole wheat eggless Carrot cake
Carrots taste yummiest in this moist and aromatic carrot cake. This recipe is an eggless take on the classic carrot cake and is just perfect for evenings with your hot cup of tea if you are a tea lover like me, although it goes equally well with your favorite cup of coffee as well. The use of whole wheat increases the fiber content of the cake and honey makes it moist. The use of spices like cinnamon and nutmeg makes it smell “Oh! So wonderful”.
You may smear a classic cream cheese frosting on the top, I do not use the frosting because the cake is so delicious on it's and own and also to cut down a little sugar. You may also add some walnuts to make a carrot walnut cake or add some raisins in-case you are allergic to nuts.
Whole wheat eggless Carrot cake
Carrots taste yummiest in this moist and aromatic carrot cake. This recipe is an eggless take on the classic carrot cake and is just perfect for evenings with your hot cup of tea if you are a tea lover like me, although it goes equally well with your favorite cup of coffee as well. The use of whole wheat increases the fiber content of the cake and honey makes it moist. The use of spices like cinnamon and nutmeg makes it smell “Oh! So wonderful”.
You may smear a classic cream cheese frosting on the top, I do not use the frosting because the cake is so delicious on it's and own and also to cut down a little sugar. You may also add some walnuts to make a carrot walnut cake or add some raisins in-case you are allergic to nuts.
Cooking Instructions
- 1
Line the loaf tin with the butter paper, keep aside. Preheat the oven to 150 degrees Celsius.
- 2
In a bowl sift the dry ingredients together. Add the grated carrots to the sifted ingredients.
- 3
In another bowl, beat the condensed milk using an electric mixer, for 5 minutes till it is light in colour and a slightly fluffy. Now add 2 tbsp, of sugar one at the time and keep beating. Add the honey and beat again.
- 4
Add the oil and beat till it mix well with the condensed milk and sugar. Next goes in half of the flour and carrot mix along with ¼ cup of milk. Mix it well using the electric mixer.
- 5
Repeat with rest of the flour mix and milk. Mix well.
Transfer the batter to the Loaf tin. Bake for 40 minutes.
- 6
Remove from the oven on a wire rack and cool.
Once cool remove the cake from the tin and cut into thick slices and serve with coffee or tea.
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