Eggless Carrot Cake (With Whole Wheat Flour) Recipe by Priyanka Mitra
Cooking Instructions 1 Beat 1 cup sugar and 1/2 cup oil until smooth. 2 Add 1/2 cup yogurt and 1 tablespoon vanilla essence to the sugar and oil mixture and beat well. 3 Mix the dry ingredients (1 cup whole-wheat flour, 1 teaspoon salt, 1/2 cup baking soda, 1 tablespoon cinnamon powder) and add to the liquid mixture through a sieve. Slowly fold until no dry patches are visible. 4 Add 2 cups of shredded carrots and 1/2 cup walnuts to this mixture. Pour the mixture in a baking pan and bake in a preheated oven for 45mins at 350F. Once done, let the cake cool down. 5 To prepare the frosting, add 1/4 cup softened butter, remaining 3/4 cups sugar and 4 oz cream cheese to a bowl. Beat well to form a smooth frosting. Layer the top of the cooled cake with the frosting. Sprinkle a dash of cinnamon if you like. 1 Beat 1 cup sugar and 1/2 cup oil until smooth. 1 Beat 1 cup sugar and 1/2 cup oil until smooth. 2 Add 1/2 cup yogurt and 1 tablespoon vanilla essence to the sugar and oil mixture and beat well. 2 Add 1/2 cup yogurt and 1 tablespoon vanilla essence to the sugar and oil mixture and beat well. 3 Mix the dry ingredients (1 cup whole-wheat flour, 1 teaspoon salt, 1/2 cup baking soda, 1 tablespoon cinnamon powder) and add to the liquid mixture through a sieve. Slowly fold until no dry patches are visible. 3 Mix the dry ingredients (1 cup whole-wheat flour, 1 teaspoon salt, 1/2 cup baking soda, 1 tablespoon cinnamon powder) and add to the liquid mixture through a sieve. Slowly fold until no dry patches are visible. 4 Add 2 cups of shredded carrots and 1/2 cup walnuts to this mixture. Pour the mixture in a baking pan and bake in a preheated oven for 45mins at 350F. Once done, let the cake cool down. 4 Add 2 cups of shredded carrots and 1/2 cup walnuts to this mixture. Pour the mixture in a baking pan and bake in a preheated oven for 45mins at 350F. Once done, let the cake cool down. 5 To prepare the frosting, add 1/4 cup softened butter, remaining 3/4 cups sugar and 4 oz cream cheese to a bowl. Beat well to form a smooth frosting. Layer the top of the cooled cake with the frosting. Sprinkle a dash of cinnamon if you like. 5 To prepare the frosting, add 1/4 cup softened butter, remaining 3/4 cups sugar and 4 oz cream cheese to a bowl. Beat well to form a smooth frosting. Layer the top of the cooled cake with the frosting. Sprinkle a dash of cinnamon if you like. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Strawberry Rhubarb Crisp Summertime Pasta Salad Taco Stuffed Avocado's South Indian cuisine platter(dosa,sambar,chutney,potato veggie) Zucchini Bread Strawberry Rhubarb Crisp Summertime Pasta Salad Taco Stuffed Avocado's South Indian cuisine platter(dosa,sambar,chutney,potato veggie) Zucchini Bread Meatloaf With Loads Of Vegetables Carrots rice Zinger Barger Sweet Cornbread Apple juice Cranberry & Orange Bread Chicken Haleem Zucchini Bread 4 in 1 Meatpie Pancake sausage roll Meatloaf With Loads Of Vegetables Carrots rice Zinger Barger Sweet Cornbread Apple juice Cranberry & Orange Bread Chicken Haleem Zucchini Bread 4 in 1 Meatpie Pancake sausage roll