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CINNAMON Carrot Cake | How to make Carrot Cake Recipe | EASY Carrot Cake | Carrot Cake EGGLESS
9 June 2021 at 16:43
Baking cake is one of my ultimate favorite things to do. I absolutely love every moment of making cake once in every 15 days, till today I have shared varieties of cake recipes into my blog.
This is EGGLESS cake recipe but i have tried with egg also, for the same ingredients I have added one egg and the recipe 7 method is still same. So those are eggetarians and wanna tried this recipe they can also try by adding 1 egg into it.
VIDEO RECIPE OF EGGLESS CARROT CAKE
You can try end number of banana breads also from my blog which is superhit in my kitchen always and into my readers kitchen also.
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| Banana Nut Chocolate Chip Bread |
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| Banana Chocolate Cake with Walnuts |
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| Banana Chai Cake |
My son loves cakes especially homemade ones, so i made it most of the time at home. Those who know me personally they know how i am enjoying while baking a cake or bread.
Baking is emotion for me😜😍, i really enjoy my time in my kitchen while baking.
Baking is emotion for me😜😍, i really enjoy my time in my kitchen while baking.
HOW TO STORE YOUR CINNAMON CARROT CAKE
Once your cake is baked, I’m sure it won’t last long! Whenever I bake it for my family, everyone fights over the last slice.
Leave the cake unsliced, store in an air tight container and foil out the container. Without the slices, the cake has a much better chance of not drying out.
Once your cake is baked, I’m sure it won’t last long! Whenever I bake it for my family, everyone fights over the last slice.
Leave the cake unsliced, store in an air tight container and foil out the container. Without the slices, the cake has a much better chance of not drying out.
Let's start this easy and soft, moist carrot cake recipe with step by step photos method.
Total Time : 40 minutes
Prep time : 10 minutes
Baking Time : 25-30 minutes
Course : Breakfast
Cuisine : American
Serves : 3 to 4 serves
Author : Jolly Makkar
Makes 1 large loaf
Baking Time : 25-30 minutes
Course : Breakfast
Cuisine : American
Serves : 3 to 4 serves
Author : Jolly Makkar
Makes 1 large loaf
Ingredients :
Maida / All Purpose Flour – 3/4 cup
Whole Wheat flour / Atta – 1/4 cup
Grated carrot – 1/2 cup heaped
Curd/Dahi – 3/4 cups
Refined oil /Olive Oil– 1/4 cup
Milk – 3 tbsp
Granulated Sugar -1/2 cup
Vanilla essence – 1/2 tsp
Cinnamon powder – 2 pinch (optional)
Baking powder – 1/2 tsp
Baking Soda – 1/2 tsp
Salt - A pinch
Roughly Chopped walnuts for garnishing – handful
Preparation Method:
1. In a mixing bowl add curd, sugar. Mix well until sugar completely dissolves.
2. Add milk and olive oil. Again mix it by using hand blender or balloon whisk.
3. Wash, peeled and grate the carrots finely and keep it aside. // You can add 1 egg this time, if you want to add, I didn't added.
4. Now add grated carrots, mix well. Then add cinnamon powder, vanilla essence and give a quick stir by using balloon whisk.
DRY INGREDIENTS
5. Sieve maida, wheat flour, baking soda, baking powder with a pinch of with salt. Fold it gently with wet ingredients. Mix well (don't overmix it)
6. Preheat oven at 180 deg C for 10mins. Meanwhile lay butter paper inside the tin(only for the bottom)…Grease it with butter and maida. After pouring the batter in tin, tap the cake for 1 or 2 times, if there is bubbles in batter it will set, after tapping.
7. Bake the cake at the same temperature for 25-30mins or until the toothpick inserted at the center comes out clean. I want more crispy top, so i baked total 30 minutes otherwise the cake is baked on 27 minute.
8. Immediately take out the cake tin from oven, before demold. Allow it to cool for 1-2 hours, before slicing.
9. Slice it, cool completely and store in an airtight container.
* Baking time again differs from oven to oven, depends on the tin also… mine took around 27 mins flat for the cake to bake fully but what I would suggest is check after 22mins then proceed accordingly.
* The cake keeps well at room temperature for 2 days then refrigerate it. While serving may be you can just warm it up in oven and then serve it.
* I used homemade dahi, you can use market based dahi too.
* I wanted to add wheat flour so I added 1/4 cup, but you can skip it then add 1 cup maida fully also.
* The cake keeps well at room temperature for 2 days then refrigerate it. While serving may be you can just warm it up in oven and then serve it.
* I used homemade dahi, you can use market based dahi too.
* I wanted to add wheat flour so I added 1/4 cup, but you can skip it then add 1 cup maida fully also.
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