Eggless Carrot Walnut Cake
A perfect, moist eggless carrot walnut cake that can be enjoyed with custard, ice cream, or cream cheese frosting. It is also delicious as a dry cake.
Ingredients
Soaked Ingredients
- 1/4cupwalnuts, chopped
- 1/4cupcranberries, chopped
- 1/2cupcarrot, grated
- 1/4cupfruit juice (apple or mixed fruit)
Dry Ingredients
- 1 1/4cupall-purpose flour
- 1/2tspbaking soda
- 1tspbaking powder
- 1/4tspnutmeg powder
- 1tspcinnamon powder
- 1/8tspsalt
Wet Ingredients
- 1/2cupvegetable oil (peanut oil)
- 1/2cupcastor sugar
- 1/4cupbrown sugar
- 1/4cupyogurt
- 1/4cuphot water
- 1/2tspvanilla extract
Nutrition (per serving)
Calories
218.3kcal (10.91%)
Protein
3.4g (6.88%)
Carbs
29.8g (10.84%)
Sugars
12.3g (24.62%)
Healthy Fat
8.8g
Unhealthy Fat
1.4g
% Daily Value based on a 2000 calorie diet
How to make Eggless Carrot Walnut Cake
Preparation
Soak the walnuts, cranberries, and grated carrot in fruit juice.
Dry Ingredients
Sieve together all-purpose flour, baking soda, baking powder, nutmeg powder, cinnamon powder, and salt. Set aside.
Wet Ingredients
Preheat the oven to 170°C for 10 minutes.
Mix vegetable oil, castor sugar, and brown sugar. Whisk until everything binds together.
Add yogurt, hot water, and vanilla extract to the oil mixture and mix again.
Baking
Add the soaked mixture to the cake batter and fold in using the cut and fold method.
Transfer the batter to a greased tin lined with parchment paper.
Tap the tin to release air bubbles.
Bake for 45 minutes at 170°C.
Check with a toothpick to see if the cake is baked. If the toothpick comes out clean, let the cake cool down completely.
Cut the cake when completely cool and enjoy.
Nutrition (per serving)
Nutrition (per serving)
Calories
218.3kcal (10.91%)
Protein
3.4g (6.88%)
Carbs
29.8g (10.84%)
Sugars
12.3g (24.62%)
Healthy Fat
8.8g
Unhealthy Fat
1.4g
% Daily Value based on a 2000 calorie diet
Chefadora AI is Here.
Experience smarter, stress-free cooking.
Tips & Tricks
Ensure the cake is completely cool before cutting to maintain its structure.
FAQS
How do I make an eggless carrot walnut cake moist and flavorful?
To ensure your eggless carrot walnut cake is moist and flavorful, soak the walnuts, cranberries, and grated carrots in fruit juice before adding them to the batter. This step infuses the cake with moisture and enhances the overall taste.
What are some good substitutions for ingredients in an eggless carrot walnut cake?
If you need substitutions, you can replace all-purpose flour with whole wheat flour for a healthier option. For the sweeteners, you can use coconut sugar instead of brown sugar. Additionally, if you don't have yogurt, you can use a plant-based yogurt or applesauce to maintain the moisture in the cake.
How should I store my eggless carrot walnut cake to keep it fresh?
To keep your eggless carrot walnut cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to wrap it well in plastic wrap before freezing.
What are some delicious pairings for serving eggless carrot walnut cake?
This eggless carrot walnut cake pairs wonderfully with custard, ice cream, or cream cheese frosting. You can also serve it with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of sweetness.
How can I tell when my eggless carrot walnut cake is fully baked?
To check if your eggless carrot walnut cake is fully baked, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is done. If it has wet batter on it, bake for a few more minutes and check again.
Loading reviews...
Preeti Kalia
(@hobbi_espassion)
Authentic Punjabi Recipes Easy cooking videos Collabs- preetikalia179@gmail.com Jalandhar Authentic Punjabi Recipes Easy cooking videos Collabs- preetikalia179@gmail.com Jalandhar...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia