EGGLESS WHOLEWHEAT CARROT CAKE RECIPE | NO MAIDA, NO EGGS | BEST EVER CARROT CAKE
Eggless carrot cake is one of my favourite dessert. If you love carrot cakes as much as I do and if you don’t consume eggs, this easy eggless carrot cake recipe is going to become your favorite. This eggless carrot cake is moist, full of flavor and super delicious. The best part- it’s also very easy to make. Once you realize how easy it is to bake this eggless carrot cake from scratch, you’d want to bake it every day!
Ingredients :
1 cup milk
2 tsp white vinegar
1 cup castor sugar
1 cup brown sugar
1 cup + 4 tbsp oil
1 tsp vanilla extract
2 cups whole wheat flour
2 tsp baking powder
1 tsp baking soda
1/2 tbsp cinnamon powder
1 orange zest
3 cups of grated carrot
1 cup crashed walnuts + more of topping
1⁄4 cup dried cranberries to decorate
Butter Cream Frosting:
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CARROT BREAD: Made with no eggs and no oil/Moist & Delicious
Whether you call it Carrot Bread or Carrot Loaf, chances are you've never seen a recipe for it that is made with no eggs and no oil like this one. It's a recipe that my friend, Charlene, shared with me, and since I picked up some beautiful carrots at the farmer's market, I thought I'd give it a try. I must say the process of making it filled my home with the most amazing aroma, and once baked, I found this Carrot Bread to be moist and delicious and sort of a cross between carrot cake and fruit cake. It's definitely one I'll make again. Read on for the recipe.
First, you should know, my friend, Charlene, bakes this in an angel food pan, which makes for a beautiful presentation. There's no need for icing because the bread is sweet enough. I don't have an angel food pan, so I used two loaf pans instead.
Carrot Bread
4 carrots, grated
2 2/3 cup water
2 2/3 cup sugar
1/2 tsp. nutmeg
1/4 tsp. cloves
2 tsp. cinnamon
1/4 tsp. ginger
1-2 cups raisins
4 cups all purpose flour
3 tsp. baking soda (you may need to sift if clumpy)
1-2 cups chopped walnuts
Place grated carrots in large saucepan. Add water, sugar, nutmeg, cloves, cinnamon, ginger and raisins and cook on stovetop over medium high heat while stirring. Let it come to a boil, then lower the heat and let it simmer while stirring occasionally for 15 minutes. Remove from heat and let cool to lukewarm. This should take about an hour and a half.
In large bowl, add flour and baking soda. Whisk to combine, then add carrot mixture into flour and stir until batter is formed. Fold in walnuts and combine well. Pour batter into greased & floured cake/loaf pans. Bake at 350 for 60 minutes, or until toothpick comes out clean. (Ovens vary, so start checking at the 45 min. mark.)
Remove from oven and let cool 10 minutes before turn pan/s upside down to release carrot bread. Let it continue to cool and enjoy!
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SUPER MOIST CARROT LOAF
This super moist carrot loaf is definitely a recipe to keep. It is perfect with coffee or tea.
Share this with your family and friends and everyone is going to rave about it!
INGREDIENTS:
2 1/2 cups all purpose flour
1/2 tsp. salt
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
2 tsp. cinnamon
2 cups sugar
1 cup vegetable oil
4 eggs
1 tsp. vanilla extract
2 cups carrots, grated
1 cup pineapples, chopped into small pieces
Makes 2 loaves
Healthy moist carrot loaf cake | Loaf bread made with oats and whole wheat flour
A touch of healthy ingredients in recipes can have a huge difference in your health. Here is a perfectly moist carrot loaf cake or a loaf of bread with healthy ingredients presented by CalAlley's Kitchen
Welcome to my channel! I'm Calsweeta Dcunha and I really enjoy creating homemade food videos and much more.
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MY CARROT BREAD RECIPE
#softandfluffy #simplerecipe #handmade
No Egg No Oven Tea Time Carrot Cake | Carrot Pound Cake Recipe | Yummy
WELCOME TO YUMMY
TODAY'S RECIPE IS No Egg No Oven Tea Time Carrot Cake | Carrot Pound Cake Recipe | Yummy
INGREDIENTS:
One medium size carrot
Curd 1/2 cup
Sugar 1/2 cup
Oil 1/4 cup
All purpose flour 1 cup
Baking powder 1 tsp
Baking soda 1/2 tsp
Cinnamon powder 1/2 tsp
Milk 5 tbsp
Grated carrot
6 inch pan
Grease oil
Place a stand & heat the pan for 5 mins on medium flame
After 5 mins place the mould
Cook it on medium low flame for 30-40 mins
Or bake in a preheated oven at 180c for 30-40 mins
NOTE: 1 CUP = 250 ML
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