Eggless Carrot Cake
Without All Purpose Flour? Without Sugar? Without Butter?
YES YES YES! Also, it is divine!
I was properly introduced to Carrot Cake back when I was working in 2017. On the final workday of the week, my friend and I used to pass by Marks N Spencer café to grab their special mouth watering carrot cake. We used to share one slice and relish every spoon on our way back home. I wanted a chance to try a similar cake at home, but less rich.
My husband and I had our 3rd wedding anniversary couple of days ago. Due to the COVID-19 stay at home, there were no typical fancy dinner outings or gift exchanges this year, but staying safe, healthy and happy itself was a celebration and I am always grateful for that blessing.
My husband always said that the best gift is an edible gift. So, this year I baked this Eggless Carrot Cake for him. I did a honey syrup and jam glaze for the decoration. The glaze and honey syrup is completely optional. I was preparing the cake for a special occasion, hence have done a glaze and the honey syrup. You can do either or avoid both.
Traditionally cream cheese frosting is the best combination for carrot cake. But surprisingly, the jam glaze combination is heavenly too. This jam glaze resembles the toppings of my favorite Honey Cake from Iyengar Bakery in Bangalore. The cake on its own itself is delicious with morning coffee or tea and if you frost or glaze it, it is a low fat tasty desert!
Lets get right to making this tasty healthy Eggless Carrot Cake.
You can use jaggery instead of honey. You may need to increase a ¼ cup more than the honey measure. Honey tends to be much sweeter in baked goods.
Note:
You can avoid nuts if you are allergic.
I have used coconut oil for this recipe. It really adds a nutty flavor for the cake and overall healthy. You can use any neutral flavored oil.
You do not need any syrup for this cake. Using honey syrup makes it moist.
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- 2 cups wheat flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 cup oil Coconut oil has been used in this recipe
- 3 carrots chopped
- 1 tsp vanilla essence optional
- 1 cup applesauce
- 2/3 cup honey You can increase by another 1/4 cup if you want
- 1 tsp ginger chopped
- 1/2 cup Jam Any flavor you want.
- 1 tbsp water
- 1/4 cup dry grated coconut aka Kopra
Ingredients
Dry Ingredients
Ingredients for blending
Jam Glaze - Optional
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- Preheat oven to 325 degrees F (165 degrees C).
- Keep all wet the ingredient ready. Warm honey a little.
- Put all the blender ingredients. Blend smooth.
- Once blended, taste and see if sweetness is enough. Adjust as per your preference.
- Keep all the dry ingredient ready.
- Sieve flour, baking soda, baking powder, salt, cinnamon and nutmeg.
- Now slowly add the blended puree. Whisk till fully incorporated. This cake has a thick batter.
- Now fold in the almonds and raisin.
- Grease baking tray with oil and line with parchment paper. Pour the batter into the baking tray
- Using a spatula, spread the batter and flatten the top.
- Bake for 30 to 35 minutes at 325 degrees F. Insert a knife. If it comes clean, its ready. I baked for 35 minutes
- Let the cake COMPLETELY cool.
- Once cooled you can cut and have cake as it is. I have done honey syrup and jam glaze.
- Honey Syrup- In a bowl, take 4tbsp honey and 1tbsp hot water. Mix Mix Mix. Its ready.
- Jam Glaze- Heat a pan in low flame. Add ½ cup Jam and 1tbsp water. Mix well. Heat for 2 minutes. Add ¼ cup grated dry coconut (kopra). Mix well. Take off heat and let it cool down.
- Once the cake has cooled completely, poke holes with an inch distance from each. This will help the cake absorb the honey syrup all over and remain moist. The just spoon the honey syrup over the cake.
- Now spread the jam glaze. Decorate as you please Your healthy delicious Carrot Cake is ready!