Eggless Spiced Carrot Cake

Carrot cake has a moist and light crumb with delicious flavours from cinnamon and nutmeg. The cake is quite a treat with tea. It is a low-fat healthy snack cake with the goodness of local and seasonal carrots.




The warm aroma of spices wafts through as the carrot cake bakes in the oven. This is a small snack cake baked for the evening tea.


Teatime is eagerly awaited for in the hills especially when it has been raining all day. Wrapping hands around the hot glass and sipping the piping hot tea with slices of home-baked cake is quite a treat.
Rains in the hills also have its own charm. The mist swirling down the valleys, the trees veiled in fog,   and then, sudden clearing up of the horizon gives a majestic view. There was a beautiful view around sunset yesterday.



Carrot Spice Cake has a light crumb. It is moist and full of flavours.


You may add half a cup of toasted chopped walnuts for extra crunch.


Make sure that you grate the carrots finely.


Eggless Spiced Carrot Cake

Ingredients

  • 1 ¼  cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon powder
  • ¼ teaspoon nutmeg powder
  • ½ cup + 3 tablespoons unrefined sugar
  • ¼ cup oil
  • ½ + 2 tablespoons cup warm milk (more if the batter feels dry)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • ¾ cup finely grated carrot

Instructions

  1. Preheat oven to 175 degrees C. Grease and line one 7 inch round cake pan.
  2. In a bowl, whisk together first six ingredients.
  3. In another large bowl, take oil, milk, vanilla extract. Mix well. Add apple cider vinegar. Stir.
  4. Add dry ingredients to wet ingredients. Mix until combined. Do not over mix.
  5. Stir in grated carrots.
  6. Spoon the batter into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  7. Remove from the pan after 5 minutes. Cool on the rack.
  8. Slice the next day.


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