Winter season calls for Carrot Cake
EGGLESS CARROT CAKE...
Its incredibly moist n tender with delicious cinnamony flavour...
And those pretty looking red flakes of grated carrot giving it a beautiful colour, texture, sweetness n moisture to the cake.
***RECIPE***
Ingredients...
All purpose flour/ Maida 1+ 3/4 Cup
Baking powder 1 tsp
Baking soda 1 tsp
Cinnamon powder 1 tsp
Salt a pinch
Condensed milk ( Milkmaid) 1 tin (400gms)
Oilve oil 1/2 Cup or refined oil ( I used oilve oil)
Curd 1/2 Cup
Vanilla essence 1 tsp
Grated Carrot 2 Cups
Almonds Silvers for toppings
Method...
Sieve the first five dry ingredients 3-4 times n keep it aside...
In a mixing bowl put Milkmaid, oil, curd, vanilla essence n mix it well.
Now gradually add the dry ingredients to the wet ingredients..
Lastly add the grated carrot into the batter n gently fold...
Transfer this to a greased n dusted baking tin, tapping it twice.. Garnish with almonds silvers n Bake it in preheated oven at 180'c for 35- 40 mins.
Once done let it cool down n then slice it n Serve it.
