Thursday, November 11, 2010

Egg less Carrot Cake with Dreamy Creamy white Frosting


This is a classic carrot cake recipe .The cake is well balanced in terms of  sugar and spice.I have made few changes to original recipe. I have replaced eggs with milk ,flour and water and the original recipe is two layered cake with frosting in between the layers and on the top.So the recipe called for making of two 9/2 inch round cakes but I have reduced the every ingredient to half and made one cake with frosting only on top .

Recipe Source:Rose's Heavenly Cakes

Ingredients:
Unbleached all purpose flour-11/3cup
Baking powder-3/4tsp
Baking soda-1/2tsp
Salt-1/2tsp
Cocoa powder(unsweetened)1tsp
Cinnamon powder-1tsp
Granulated sugar-1cup
Oil-1/2cup
Vanilla essence-1tsp
Coarsely shredded carrots-1cup
Milk-150ml
Mix 2tbsp flour,1/2tbsp butter ,2tsp water,1/2tsp baking powder and make a paste
(You can replace last two ingredients (milk and flour paste) with two eggs)

Method:

  1. Twenty minutes or more before baking preheat the oven to 175 degree centigrade.
  2. Coat the cake pan with any shortening, line with parchment paper and then coat with baking spray and flour
  3. In a medium bowl whisk together the flour, baking powder ,baking soda ,salt, cocoa powder and cinnamon. Sift the flour mixture.
  4. In a bowl beat sugar,oil,milk and vanilla on medium speed  for 1minute.
  5. Now add the flour paste and beat well for 2 minutes.
  6. Now add the sifted flour mixture and mix gently and thoroughly.
  7. Finally add grated carrots and mix well.
  8. Transfer the batter into cake pan and bake for 45-55 minutes or until cake tester inserted in the center comes out clean.
  9. Let the cake cool in the pan on wire rack for 10 minutes and then carefully invert the cake by loosening the sides of cake . Re invert the cake gently and cool it completely.

Dreamy creamy white frosting:
Cream cheese-170gms
Icing sugar-1/2cup
Unsalted butter-3tbsp 0r 42gms

In a food processor, process all until smooth and creamy.Spread frosting evenly on top and sides of the cake and refrigerate for 1 hour to set.

Note:
You can replace icing sugar with milk chocolate(125gms)if you wish.Melt the chocolate and cool it completely before processing with cream cheese and butter

1 comment:

Hari Chandana said...

Mouth watering cake.. looks very tempting and delicious.. Wonderful blog.. Thanks for sharing !!