Eggless Carrot Cake is a moist and delicious carrot cake made by mixing the grated carrots in the batter along with walnuts and cinnamon. This s one of the best classic English-style tea cakes that you should try for sure.
Grate carrots finely and keep aside. Sift flour with baking soda and baking powder, set aside.
In a mixing bowl add yoghurt, sugar,milk, vanilla extract and cinnamon powder.Mix well until sugar completely dissolves.
Then add oil, chopped walnuts. Finally, fold in carrots. Add this mixture
Add this mixture to the flours. Gently fold in all the ingredients to form a smooth creamy flowing batter.Preheat oven to 180 degrees.
Line and grease 8" bundt cake tin.Bake the cake at the same temperature for 30-40 minutes or until a toothpick inserted in the centre comes out clean.Cool on wire racks.
Dust some icing sugar and serve.
Notes
What kind of acrrots to use to make this cake?
You can use any tyrp of carrots, traditionally english carrots are used. Fresh grated carrots tastes just amazing in this cake and it is a wonderful way to sneak in the vegetables f you have picky eaters at home.
Can we make this vegan?
Yes, of course, you can make this eggless carrot cake vegan. Simply replace the dairy products with plant-based ingredients and enjoy vegan carrot cake.
How to store the leftover carrot cake?
Store the leftovers in the refrigerator for a couple of days. You can also freeze the cake for up to a month in the freezer. Thaw and defrost the cake a night before when you want to serve it.
Can we skip adding walnuts?
Yes of course, you may totally skip adding walnuts or add any other nuts of your choice like almonds, pistachio, or may be pumpkin seeds etc.