Saturday, September 7, 2013

Eggless Carrot Cake


All-Purpose Flour (Maida) - 2 cups
Carrots, peeled & pounded - 2 1/2 cups
Canola Oil - 1 cup (or any other vegetable oil)
Ener-G Egg Replacer - 6 tsps
Granulated Sugar - 1 1/2 cups
Cinnamon Powder - 1 1/2 tsps
Vanilla Essence - 2 tsps
Baking Powder - 1 1/2 tsps
Baking Soda - 1 tsp
Salt - 1/2 tsp


  1. Sift all-purpose flour, baking powder, baking soda, cinnamon powder and salt together thrice.
  2. Preheat the oven to 180 degrees C/350F.
  3. Grease and dust two 7'' square cake tins.
  4. In a mixing bowl, mix the egg replacer with 8 tbsps of warm water. Ensure there is no lump.
  5. Add powdered sugar and beat well using an electric mixture until it blends well.
  6. Slowly pour canola oil and vanilla essence. Beat to blend well.
  7. Fold in the sifted flour into the blended mixture. Beat gently in medium speed such that the air captured in the batter is not lost.
  8. Now add pounded carrots and mix well using a wooden spatula.
  9. Divide and pour the batter into two cake tins.
  10. Bake at 180 degrees C for 30 minutes.
  11. Place the cake tin on wire rack and let it cool down.
  12. Unmould, cut and serve.


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