Wednesday, December 12, 2012

Carrot Almond Eggless Cake

1 cup all-purpose flour
1/2 cup carrot, grated
a handful crushed almonds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon powder
1/2 cup oil
1 cup sugar, powdered
1/4 cup milk, room temperature
1/4 teaspoon vanilla essence


  • Preheat the oven at 350 F for 10 minutes. 
  • Mix carrot, sugar, oil and vanilla essence till well mixed. 
  • Sieve together baking powder, all-purpose flour, baking soda, cinnamon powder. 
  • Add the dry ingredients one tablespoon at a time to the wet mixture i.e. the oil, carrot and sugar mixture, mixing slowly by stirring in one direction. You can add the milk little by little to loosen the batter.
  • Add the crushed almonds and mix again.
  • Grease a baking tray and pour the batter into it and bake for 20 minutes or till a tooth pick comes out clean. 

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