Carrot Cake Eggless

Gluten free Carrot cake made without eggs.

Recipes by Uma 👍👍👍👍

Ingredients

Carrots - 1 1/2 cups grated
Walnuts and Raisins - 1/4 cup

Wheat Flour - 1 1/2 + 2 Tbsp
Baking soda - 1 tsp
Baking powder - 1 tsp
Salt - 1/2 tsp
Cinnamon - 3/4 tsp
Nutmeg - 1/4 tsp
Dry Ginger Powder - 1/4 tsp

Brown sugar - 1 cups
Milk - 3/4 cup + little extra
Vanilla extract - 1/2 tsp
Coconut Oil (Virgin) - 1/2 cup

Preparation:

Prepare your cake pans by rubbing them with oil and then dusting a little flour on the oil. You can also line the bottom of your pan with parchment paper.

Grate the carrots into small pieces and keep them aside.

Add the dry ingredients flour, baking soda, baking powder, salt, and spices to a large bowl.

For the wet ingredients, in a smaller bowl, mix the brown sugar, milk, vanilla, and oil then stir with a whisk.

Add the wet ingredients to the dry ingredients and stir with a whisk.
Add the chopped carrots and beat with a whisk again for about 30 seconds until everything is incorporated. Don't over mix the batter. Add walnuts and raisins at this time.

Preheat the oven to 170°C.

Pour the batter into the prepared cake tin filling them about 3/4 of the way full to leave plenty of room for them to rise.
Cover the top with Alluminium foil.

Bake at 170°C) for about 45 minutes.
Remove the foil and cook for another 10 mnts.
Insert a toothpick and check whether it comes out clean.

Allow to cool on a rack for about 15 to 20 minutes before inverting to remove the cake from the pans.

Recipe Notes

Place the cake tin in the oven only after preheated to170°C.
The cake pans has to greased well before adding the batter. You can line the bottom of the pan with parchment as well.
The carrots chops has to be very small pieces.
Bake your cake until it dry on the top and check with a toothpick to comes out clean.
Allow your cakes to cool completely.

Note: This will make 9-inch Loaf tin or 24 cupcakes.