Eggless Carrot Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large bowl, whip together the icing sugar, butter, vanilla and lemon zest.
  • Sift the flour and baking powder together in a separate bowl.
  • Add the ground hazelnut to the flour and mix well.
  • Now, mix in this flour-hazelnut mixture into the butter mixture.
  • Add the whipped cream and mix well.
  • Next, stir in the raisins and carrots.
  • Grease and flour a seven inch cake tin now.
  • Pour the prepared mixture into it.
  • Alternatively, use well greased and dusted individual muffin molds.
  • Put the whole walnuts over the cake.
  • Bake at 180C for 25 minutes or till a wooden toothpick inserted in the center comes out clean.
  • Turn out onto a wire rack and allow it to cool completely.
  • Serve dusted with icing sugar.
  • If baking in individual muffin molds, you may dip the tops in melted chocolate and by doing so, you'll be retaining the moisture in the cake for a longer period of time.
  • Enjoy!
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