Indian Bakery
Eggless carrot cake
A softly spiced whole-wheat cake with finely grated carrots and condensed milk.
Based on Dassana Amit’s Dassana’s Veg Recipes of India recipe ↗
- Time
- 50 minutes
- Makes
- 10 slices
- Oven, conventional
- 180°C / 350°F
Before you begin
Read the whole recipe, then get these ready.
- 20 cm loaf tin
- Baking paper
- Fine grater
- Mixing bowl
Grate the carrot finely. Thick shreds release water unevenly and can make the centre dense.
Ingredients
Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.
Let’s bake
- 1
Heat the oven to 180°C (350°F). Grease and line the tin.
- 2
Sift flour, baking powder, spices and salt. Whisk condensed milk, oil and vanilla separately.
- 3
Fold dry ingredients into wet, then fold in finely grated carrot. Add milk if the batter is too thick to pour.
- 4
Bake for about 40 minutes, until a skewer comes out clean. Cool before slicing.
Your baking notes
Notes stay on this device.