Eggless Carrot Cake with Honey Caramel (Vegan)
Ever since I have had carrot cake, have always been thinking of making one, finally got a chance to make it. Its moistness, and the everlasting lingering taste on the palate which intrigues me to make this cake. This is an eggless, butter-less a vegan carrot cake with the hinge of nutmeg and cinnamon very ideal cake for tea time or after dinner along with a dollop of ice-cream
Eggless Carrot Cake with Honey Caramel
Nutritional Value: 467 Calories / Serving Fat 184 cal Carbs 265 cal Protein 18 cal
- 1 ¼ Cup whole wheat flour heaped
- ¾ cup brown cane sugar
- salt – a pinch
- ¾ Tsp cinnamon powder
- ½ tsp nutmeg powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1 Cup grated carrots
- ½ cup refined oil
- ¼ cup thick curds
- ½ tsp grated ginger
- 1 tsp vanilla essence
For Honey Caramel
- ½ cup Honey
- ¼ cup of Coconut Milk
- A Pinch of salt
Method of Preparation
For the Cake
Preheat oven at 190 degrees, Grease and dust it with flour a bunt baking tray and keep it ready for the batter to be spooned into the tray.
In a large bowl, sieve all the dry ingredients – i.e. flour, sugar, salt, cinnamon powder, nutmeg powder, baking powder and baking soda one by one.
Start adding the wet ingredients one by one – carrots and ginger first
Next, add oil and last thick curds/yoghurt and mix well
Incorporate well as the baking powder and baking soda with the flour should dissolve completely, yet make it quick as the yoghurt and sugar doesn’t make the batter watery
Spoon the batter into the baking tray
Bake for 40 to 45 minutes or till a tooth pick comes out clean.
Place the honey, salt, and coconut milk in a saucepan. Bring to a boil over medium/high heat.
Reduce the heat to medium and simmer for 15 to 20 minutes, or until mixture has reduced by half and is thick enough to coat the back of the spoon. Remove from heat.
Let cool for 5-10 minutes. Drizzle over the top of the warm cake.
- Be careful once you add the wet ingredients to the dry ingredients the cake has to go into the oven straight otherwise the carrot moistness will not allow the cake to bake and the middle will not bake as it should.
(The Picture is before baking the cake, batter in the cake mould)