Eggless carrot cake recipe with whole wheat flour
Eggless carrot cake is a delicious, dense and healthy cake recipe with fresh grated carrots and whole wheat flour. tastes best when served warm with coffee
Servings: 1 loaf
- 400 grams sweetened condensed milk
- 1/4 cup melted butter
- 1/2 cup yogurt whisked well
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1.5 cups whole wheat flour
- 1 cup grated carrots
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- A pinch cinnamon powder
- A pinch salt
Preheat oven at 180C. Prepare a loaf tin by greasing and dusting:
Add sweetened condensed milk into a mixing bowl. To that add curd, lemon juice, melted butter, vanilla extract. Mix well until smooth and combined.
Sieve the dry ingredients into the wet mixture and fold very well.
Add the grated carrots and mix.
Pour into the prepared tin and bake for 40-50 minutes.
Let cool and slice the cake. Serve carrot cake warm with coffee.