Eggless SugarFree Carrot Cake

One of my favorite tea time bites is the carrot cake. It comes out perfect every time and has a delectably amazing flavor of all spice along with the light & spongy texture. The best bet is that it is sugar free & you don’t really have to count the sugar calorie count. Here goes the recipe. Hope you enjoy making it.

Carrot cake

 

Ingredients

  • 1 cup All Purpose Flour
  • ¾ cup grated Carrot
  • ¾ cup Splenda (or any other sugar free powder)
  • 1 tsp chai powder
  • ½ tsp cinnamon powder
  • A pinch of salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ cup oil
  • ½ cup yogurt
  • 1 tsp vinegar
  • 1/3 cup Luke warm milk
  • 2 tbs walnuts chopped finely

Method

  1. Preheat the oven at 180 degree Celsius
  2. Sieve all-purpose flour in a bowl, Add Salt + Baking powder + Baking Soda + Spice powder(Chai & cinnamon) + Splenda + grated carrot + walnuts. Whisk all these together.
  3. Mix yogurt + oil in a separate bowl, whisk together to combine.
  4. Pour the above wet mixture to the dry ingredients. Mix & combine well. Add milk & vinegar to the batter (Start by adding half the quantity of the milk & then add the rest based on the consistency. It shouldn’t be very thin)
  5. Grease the cake tin with oil
  6. Pour the batter in the cake tin and place it inside the oven. Bake for 25-30 mins
  7. Check the cake with a skewer after 25 minutes by poking it in. If it comes out clean, it’s ready. If not, keep for some more time.
  8. Take the cake out of the oven, and let it cool. Then using a knife, loosen the edges, and take the cake out. Serve with a dusting of powdered sugar or frost it with some cream cheese frosting and enjoy the light & spongy carrot cake with tea, coffee or just as it is!