Here's another version of Carrot Cake, the eggless version. Completely different from what I have already baked. I was happy to note that I had baked it a year back n Christmas eve. So I must remember something unique has to be baked again this year-round. I somehow like making new sentiments and following up with them.
The cake was having the right crumble, very mild yet sufficient sweetness not to require any frosting over it. In fact, I think if I am to bake these as muffins, it would be a perfect breakfast. The original recipe used wheat flour, I simply baked with all-purpose flour, wanting to experiment at a later stage. I saw my honey bottle still unused for a while, so I was glad that I ended up using it in these dishes.
After tasting this cake I realized why walnuts are always used in a brownie. The bitter aftertaste disappears after being baked and it gives a perfect nut taste. My only wee bit of concern was the final butter taste over the crust. Must see how to reduce that.
Exams are going to begin this week for the kids, so I have to prepare for the project work myself. I have given up asking why kids are given projects that make the parent end up doing. I realized that this is part of the educational system, wherein the parent is forced to remember and understand the hardship of studying and doing all this work. After so many years, we may have forgotten the perils of staying up late to complete a project. So why not go through it again, for our kids just to relive the horrors. I end up being so strung, thinking I forgot something in the process. Anyway, hopefully, they will completely take the work soon. Meanwhile, you can enjoy this cake.
I had selected this cake for being part of the Carrot Dishes that I was doing for the Blogging Marathon this week. I decided I can afford to miss out a baked dish from Bake a thon!
Preparation Time : 15 mins
Baking Time : 15 mins at 185 C
Eggless Carrot Cake
All purpose flour - 1 cup
Carrots, grated - 1 cup
Powdered Sugar - 1/2 cup
Raisins - handful
Honey - 3 tsp
Cinnamon powder - 1/2 tsp
Chopped walnuts - 1 tbsp
Water - 1/2 cup
Butter - 2 tbsp
Baking Soda - 1 tsp
How to bake Carrot Cake
Wash and grate the carrots.
In a bowl, take the butter and cream it along with sugar, then add the cinnamon powder.
Next, add the nuts and honey. Mix well. Finally, add the carrots and slowly add the flour.
After mixing everything, add the hot water to get the dropping consistency. Finally, add the baking soda and gently fold everything in.
Preheat the oven at 185 C and bake for 15 mins and let it stand for a few mins.
As I said the cake had the prefect crumble and had just enough sweetness as not to overload you. I would surely be baking this again and would also want to try with wheat flour.