Eggless carrot cake (with whole-wheat flour)
When you don’t know what to do with leftover carrots
Eggless carrot cake (with whole-wheat flour)
When you don’t know what to do with leftover carrots
Cooking Instructions
- 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.
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