Wednesday, March 16, 2011

Eggless Carrot Cake ~ Butterless, Low Fat & Healthy

Carrot cake is one of the first few cakes I baked. During those beginning days, I stick to the recipe and never attempted to make any changes. Then after few attempts and reading many more recipes in various blogs, I started tweaking the recipe. This recipe is a result of my attempt to use whole wheat flour, low fat, healthy cake.

  •  Wheat flour - 1 cup
  • Sugar - 3/4 cup
  • Grated carrots - 1 cup
  • Refined Oil - 1/3 cup (I used rice bran)
  • Buttermilk - 3/4 cup
  • Vanilla essence - 2 tspn
  • All spice powder -1/2 tspn  (Combo of cinnamon,star anise, cloves powdered together)
  • Baking powder - 1 tspn
  • Baking soda - 1 tspn
  • Chopped nuts/tutti fruity - 1/2 cup


Sieve together maida, baking powder, soda and spice powder. Add oil, sugar and buttermilk. Whisk until its smooth and is well combined. Now fold the wet ingredients into the dry, mixing with each addition.

Transfer the batter to a greased and dusted cake tin and bake in a preheated oven at 180 C for 50 minutes or until a toothpick inserted comes out clean.


The cake is very soft and moist. Since the cake on its own is very sweet, there isn't any need for frosting.  I baked one batch in an aluminium foil box to be taken for a friend.