Simple Eggless Wholewheat Carrot Cake
This is a simple recipe for eggless, whole wheat carrot cake which is soft, moist and fluffy! Easy to make at home, and perfect as a dessert or tea time snack!
Servings 1 Loaf
Calories 4137kcal
Equipment
- Oven
Ingredients
- 3 teaspoons Lemon Juice
- 3 cups Milk
- ⅔ cup Vegetable Oil
- 2 teaspoons Orange or Lemon Zest
- ¾ cup Brown Sugar
- 3 teaspoons Vanilla Extract
- 1 ½ cups Whole Wheat Flour or Atta
- 1 ½ cups All Purpose Flour or Maida
- 1 ½ teaspoons Baking Powder
- 1 ½ teaspoons Cinnamon Powder
- ½ teaspoon Clove Powder
- ½ teaspoon Salt
- 1 ½ cups Carrots Grated
- ½ cup Walnuts Chopped
Instructions
- Pre-heat oven to 175 degree celsius. Grease and line an 9 X 4 inch Loaf tin.
- In a small bowl, add lemon juice to milk and let it stand for 10 minutes till you prepare the other ingredients.
- Sift together both the flours, baking powder, cinnamon powder, clove powder and salt in a bowl and set aside.
- In a large bowl, cream together oil, orange or lemon zest (whichever you are using) and brown sugar using a hand mixer or stand mixer. Whisk in milk and vanilla extract.
- Add the flour mixture, and mix till no lumps exist. Fold in the grated carrots and walnuts into the batter.
- Pour batter into the loaf tin and bake for 1 hour or till a toothpick inserted into the center comes out clean.
- Once baked, let the cake cool in the pan for 10 minutes after which insert it out onto a wire rack to let it cool before serving.
Nutrition
Calories: 4137kcal | Carbohydrates: 504g | Protein: 77g | Fat: 214g | Saturated Fat: 137g | Cholesterol: 73mg | Sodium: 2304mg | Potassium: 2912mg | Fiber: 35g | Sugar: 212g | Vitamin A: 33261IU | Vitamin C: 22mg | Calcium: 1557mg | Iron: 20mg