Carrot cake recipe-eggless

EGGLESS carrot cake

Ingredients:

All purpose flour (maida) - 1 1/2 cups

Sugar - 1 1/4 cups

Shredded carrots - 1 1/2 cups (from 4 or 5 carrots)

Oil - 3/4 cup

Plain Yogurt - 1/2 cup

Vanilla Essence - 2 tbsp ( If preferred)

Cinnamon powder - 2 tsp

Cloves - 4 crushed

Baking powder - 1 tsp

Baking soda - 1 tsp

Nuts of your choice- 1/2 cup

Coconut flakes - 1/4 cup (optional)

Preparation:

Pre-heat oven to 350 degrees Fahrenheit. Shred carrots and keep in a bowl. Do not strain the water from carrots. In a separate bowl, Mix All-purpose flour, baking powder, baking soda, cinnamon powder and cloves. Now add oil, sugar and yogurt and beat with a whisk until smooth. Now add the carrots and nuts and mix thoroughly. Grease an 8*8 inches cake tray. Pour the batter and bake at 350 degrees Fahrenheit for about 50 minutes or until a toothpick inserted comes out clean. Let it cool. Take the cake out of the pan, add frosting if required on top of the cake and sprinkle the coconut flakes before the frosting dries out completely. Coconut flakes - Heat shredded coconut in a pan on medium heat, mixing continuously until it becomes dry. Be careful that it does not turn brown.

Do you all use apple sauce instead of eggs?

I dont eat eggs, but my only choice to keep the cake most is to use apple sauce...Saw this somewhere for ppl who also want to cut down on eggs, apple sauce is good...I combine that with some oil and baking usually comes out moist.

Apple sauce in this recipe is optional; usually this cake comes out clean n moist even without it....

i've never had an eggless cake. I just made a sponge now though....

I modified the recipe by two ingredients but it still turned out really good. Instead of yogurt I used 3/4 cup of half & half, and I added 3/4 cup of cinnamon flavored applesauce. The cake came out fluffy and moist.

This is a perfect recipe for fall!