Carrot Cake is a wonderfully moist and delicious cake. Its raining and I am having a piece of Carrot Cake – Egg Less right now with my coffee; and it is absolutely wow. The recipe is pretty easy to follow, with 100% success. The Carrot Cake will turn up fantastic; even if it is egg less. All thanks to hung curd which works amazing in most of the egg less versions of cake.
Beautiful strands of grated carrots, peeping in between every slice of Carrot cake, not only makes the cake look amazing but actually adds so much sweetness and moisture to the cake.
I had made a Carrot Cake— 24 karat gold Carrot Cake. Its is quite a playful, interesting and of course delicious idea. Another way to celebrate a very classic cake with a twist. Here is the link to the recipe
For the Carrot Cake -Egg less – Few points to remember before you start to bake –
1. First of all use fresh carrots and grate them home. While grating make sure that the shreds are extra fine. Because you don’t want to have huge chunks of carrots in your soft pieces of cake.
2. Measuring the ingredients accurately is very important.
3. I have used oil instead of butter in this recipe and the cake turned out softer and moist. Use a flavorless oil, so that it will not affect the taste of the cake.
4. Walnuts provide a wonderful texture to the cake; you can roast the walnut before chopping and that gives a wonderful aroma. Or you can use almonds, hazel nuts, or whatever is easily available.
5. Cinnamon gives a very comforting flavor to the cake. It kinds of mingles to the taste. If you want, you can use nutmeg as well.
6. Mix the carrots and walnuts in the end, Use a rubber spatula to do the job and don’t over mix the batter.
7. Enjoy! every time you bake. Food is always delicious, when cooked with love and joy.
