Eggless Carrot and Walnut Cake
Always Hungry
Always Hungry
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Ingredients

  • 8 Inch cake
  • 1 Cup All Purpose Flour or Maida + 1 tablespoon for coating the nuts
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Cinnamon Powder
  • 1/2 Teaspoon Nutmeg Powder
  • a big pinch of salt
  • 1 Tablespoon Orange Zest / Lemon Zest
  • 1 Cup granulated white Sugar ( I powdered the regular granulated white sugar in the food processor until it is fine powder)
  • 1/2 Cup Vegetable Oil
  • 2 Tablespoon Honey
  • 1/2 Cup buttermilk ( to get 1/2 cup buttermilk -> add 1/2 Teaspoon distilled white vinegar to 1/2 cup milk and let it rest for 10 minutes After 10 minutes, the milk will curdle and buttermilk is ready to be used.
  • 1/2 Teaspoon Vanilla Extract
  • 1 and 1/2 Cup Finely grated Carrots ( I used delhi carrots)
  • 1/2 Cup chopped walnuts ( You can use any nut of your choice)

Instructions

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