Eggless Carrot Walnut Cake
A perfect, moist eggless carrot walnut cake that can be enjoyed with custard, ice cream, or cream cheese frosting. It is also delicious as a dry cake.
Ingredients
Soaked Ingredients
- 1/4cupwalnuts, chopped
- 1/4cupcranberries, chopped
- 1/2cupcarrot, grated
- 1/4cupfruit juice (apple or mixed fruit)
Dry Ingredients
- 1 1/4cupall-purpose flour
- 1/2tspbaking soda
- 1tspbaking powder
- 1/4tspnutmeg powder
- 1tspcinnamon powder
- 1/8tspsalt
Wet Ingredients
- 1/2cupvegetable oil (peanut oil)
- 1/2cupcastor sugar
- 1/4cupbrown sugar
- 1/4cupyogurt
- 1/4cuphot water
- 1/2tspvanilla extract
How to make Eggless Carrot Walnut Cake
Preparation
Soak the walnuts, cranberries, and grated carrot in fruit juice.
Dry Ingredients
Sieve together all-purpose flour, baking soda, baking powder, nutmeg powder, cinnamon powder, and salt. Set aside.
Wet Ingredients
Preheat the oven to 170°C for 10 minutes.
Mix vegetable oil, castor sugar, and brown sugar. Whisk until everything binds together.
Add yogurt, hot water, and vanilla extract to the oil mixture and mix again.
Baking
Add the soaked mixture to the cake batter and fold in using the cut and fold method.
Transfer the batter to a greased tin lined with parchment paper.
Tap the tin to release air bubbles.
Bake for 45 minutes at 170°C.
Check with a toothpick to see if the cake is baked. If the toothpick comes out clean, let the cake cool down completely.
Cut the cake when completely cool and enjoy.
Tips & Tricks
Ensure the cake is completely cool before cutting to maintain its structure.
Preeti Kalia
(@hobbi_espassion)
Authentic Punjabi Recipes Easy cooking videos Collabs- preetikalia179@gmail.com Jalandhar
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide SA 5000