Eggless Carrot Cake

Egg less Carrot Cake

Egg less Carrot Cake is a moist and delicious carrot cake made by mixing the grated carrots in the batter along with cashews, golden raisins, walnuts and plenty of freshly ground cardamom, nutmegs and cinnamon. This s one of the best classic tea cakes that you should try for sure. This carrot cake turns out soft & tastes delicious with a lovely aroma of spice powders flavour! it is very simple to make, it is bursting with flavour, it can be served warm with your coffee or tea.

 Ingredients:

All-purpose flour (Maida)-1 cup

Carrots grated3/4 cup

Baking soda-1/2 tsp

Baking powder-1 tsp

Salt-small pinch

Cinnamon powder-1/4tsp

Nutmeg powder- 1/8 tsp

Cardamom Powder-1/4 tsp

Sugar- ½ cup

Vegetable Oil-1/4 cup

Vanilla essence-1tsp

Milk- ¼ cup

Curd- ¼ cup

Chopped walnuts, cashews and raisins-1/4 cup

Toasted Slivered almonds for garnish

Method:

1. Preheat oven to 180 degrees. Grate carrots finely and keep aside.

2.Sift the Maida, baking powder, baking soda, salt, cardamom, cinnamon and nutmeg in a bowl. Mix gently. Set aside.

3. In a mixing bowl add yogurt, sugar, milk, vanilla extract and cinnamon,nutmeg, cardomon powder. Mix well until sugar completely dissolves.

 4.Then add oil, chopped walnuts. Finally, fold in carrots. Add this mixture.

 

5.Mix all the wet ingredients together. Now gently fold in the dry ingredients in batches until well combined. Don't over mix.

6.Pour the batter into the prepared loaf tin and sprinkle the top with almonds and bake for 20 to 25mins or until toothpick inserted comes out clean.

 

Let it cool completely. Serve with hot tea or coffee. ENJOY!!!

Eggless Pistachio, Saffron and Cardamom Cake

Eggless Pistachio, Saffron and Cardamom Cake

For My son in law's birthday  I was looking for an easy to bake and yet a fancy cake recipe.  While browsing recipe ideas for the same, I noticed that Saffron  pistachio cake is quite famous. It looked exotic and elegant. This Moist and delicious cake infused with saffron ,cardamom flavor with a chopped pistachio. The richness of the Pistachios coupled with the delicate saffron just melts in your mouth. The cake turns out moist, flavourful and delicious. It is very festive in appearance It is rich in taste and flavour.

 

Ingredients

Flour (Maida) - 1 cup

Powdered Sugar - 2 tbsp

Baking Powder - 1 tsp

Baking Soda - 1/2 tsp

 Condensed Milk - 200g

 Butter - 100g

Pistachio Powder - 50 g

Milk- 1/2 cup

 Vanilla Essence - 1 tsp

Saffron & Cardamom - 1/2 tsp each

For Icing:

Whipped Cream (chilled) - 2 cups

Vanilla Essence - 1 tsp

 

 Method:

1.Preheat the oven at 180deg C.Grease a bakingpan.

2.In a bowl sieve maida, 2 tbsp sugar, baking soda, baking powder and keep aside.

3.Take a large bowl, add butter, condensed milk, Pistachio powder,cardamom, vanilla extract and  saffron milk mix together and whisk for 2 minutes to form a smooth batter.

4.Using a spatula, fold dry ingredients to the whisked batter and mix well. Mix till well combined.

5.Pour the batter into the baking pan and bake for 20 minutes.

 

6.After 20 minutes, poke a toothpick into the centre of the cake and remove instantly. If the toothpick comes out clean, it means the cake is cooked completely.

Remove the cake from the oven and keep on a cooling rack for 10-15 minutes.

 

Make theFrosting:

1.  Using both a chilled bowl and chilled beaters, beat the cream until frothy.

 2. Add the icing sugar and vanilla gradually while beating.

  3.Whip until light and a thick enough consistency to spread as an icing.

  4.Decorate with Pistachio Powder and pinch of saffron