Eggless Moist Carrot Cake
One can find a lot of substitutes for egg, on the net. The list of substitutes includes curd, banana, flax seed powder etc. However, I was apprehensive of recommending something without actually trying it out.
Few days back, while chatting with a friend of mine, she said that she was looking for an eggless version of Carrot Cake. I almost suggested to try my Moist Carrot Cake, but realised that I couldn’t possibly recommend without trying the eggless version myself. Having decided to follow the same recipe, I chose to use Flax seed powder as a substitute. The result was a Moist Carrot Cake and a huge sigh of relief. Now I can confidently recommend this substitute. 🙂
Eggless Moist Carrot Cake
Ingredients
- 1 cup Flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1 - 1/2 teaspoons Cinnamon Ground
- 1/4 teaspoon Nutmeg powder
- 2 tablespoons Flax seed powder
- 6 tablespoons Water Warm
- 1/2 cup Sugar
- 1/2 cup Brown sugar
- 1 teaspoon Vanilla essence
- 1 - 1/2 cups Carrots Grated
- 1 cup Cashewnuts chopped
- 2 tablespoons Milk
- 1/2 cup + 2 tablespoons Oil
Instructions
- Preheat oven to 180C.
- Mix the warm water with flax seed powder and allow to rest for 10 minutes.
- Powder the sugars together. (Optional)
- Sieve the flour with baking soda, baking powder, salt, cinnamon powder and nutmeg powder. Keep aside.
- Whisk the flax seed powder mix in a bowl.
- Add oil, sugars and vanilla essence and mix well.
- Gradually add the flour mixture into it.
- Add the grated carrots and nuts.
- Mix well.
- Add the milk and mix well.
- Pour the batter into prepared cake tin.
- Bake in the oven for approximately 45 minutes or till a skewer inserted in the centre of the cake comes out clean.
- Allow the cake to cool completely before serving.