carrot cake recipe | how to make easy eggless carrot cake recipe
Hebbar's Kitchen
Hebbar's Kitchen
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Ingredients

  • 1 tin (397 gm) milkmaid
  • ½ cup (119 gm) buttermilk
  • 1 tsp vanilla extract
  • 1 tsp vinegar
  • 2 cups (263 gm) wheat flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp cinnamon powder
  • pinch of salt
  • 1 cup (180 gm) carrot, grated
  • 2 tbsp almonds
  • 2 tbsp raisins
  • 1 tsp vanilla extract and 1 tsp vinegar.whisk smooth making sure everything is combined.now in a sieve take 2 cups (263 gm) wheat flour, 1 tsp baking powder, ½ tsp baking soda, ¼ tsp cinnamon powder and pinch of salt. sieve everything well.combine well with cut and fold method adding water if required.further add 1 cup grated carrot, 2 tbsp almonds and 2 tbsp raisins.combine well and make sure not to over mix the cake batter as it turns chewy.further, transfer the cake batter into the cake mould.bake the cake at 180 degree celsius for 30-40 minutes.finally, serve the carrot cake or store in airtight container.3.5.3226
  • 180 degree celsius or
  • 356 degree fahrenheit for
  • 30-40 minutes or bake till the toothpick inserted comes out clean

Instructions

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