Egg-less Carrot Cake
So, today I made a Carrot cake. The recipe was picked out from an ancient newspaper article (My mum had clipped it out and saved it years and years ago) and called for Yogurt, instead of Eggs or Vinegar. Since I've never successfully baked an egg-less cake, the curiosity to try out the recipe bit me hard!
If you are as curious as I was, here is what the recipe said...and what I did...
Actual Recipe (and what I did)
Ingredients (I made half the quantity and...)
Whole Wheat Flour : 2 cups (I used just 1)
Sugar, Brown : 2 cups (I was out of brown, so made so with 1 cup of White sugar)
Carrots, Grated : 4 cups (I thought it was a bit much, but still worked with the 2 cups)
Walnuts, crushed : 1/2 cup (I was totally out of walnuts!)
Butter : 1 tablespoon (I attempted to use half...but might be a bit more...and it was salted)
Low fat milk : 1/2 cup (I used 1/4th and a bit more)
Yogurt : 1.5 tablespoon (3/4 tablespoon was used for my experiment)
Baking Powder : 2 teaspoon (I used 1)
Baking Soda : 2 teaspoon (I used 1, though I was surprised to see this quantity)
Nutmeg Powder : 1/4 teaspoon (Oh the fragrance when you grind it fresh...Mmmm)
Cinnamon Powder : 1.5 teaspoon (Another divine flavor!)
Method
Beat the butter and yogurt together. Add all the remaining ingredients and blend well. Pour into an 8 inch greased cake tin and bake on Medium heat (350F or 176C) for 40 minutes.
As it so happens, the cake cake out DELICIOUS! But it rose and then sank. So the consistency came out a little squishy. I'm wondering if the milk was more than sufficient? Possibly. Or was it the quantity of baking soda? Could be. Or was the time and temperature insufficient? Well, I have heard that each and every oven is unique and its settings are unique. Though I've only heard it when the cakes come out not-so-good!
Hmm, curiosity killed the cat they say. Well, I'm the cat and its going to make me fat!
But I don't think anybody minds as long the cake is cooked to completion and tastes yummmm....
As to what I did...here are the photographs with the step by step actions...
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| The ingredients...left to right... Cups first Yogurt-Milk-Sugar-White Flour-Carrots-more Carrots Spoons Baking Soda-Nutmeg Powder-BUTTER-Cinnamon Powder- Baking Powder |
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| Beating in the main ingredients...well, except the carrots! |
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| Adding the first cup of carrots...and wondering if the second cup should be included or not..already the batter looks dry. Hmm...a bit more milk perhaps? |
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| But I still add the second cup of carrots. |
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| Lack of a cake tin...so I substituted with a Borosil Bowl! Greasing tips: Oil it first and shake-shake-shake a spoon or two of flour around! |
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| After beating for a while. It seems, the carrot's natural water content has increased the consistency. I'm now wondering if I should have let the milk quantity be as is. |
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| Poured into the greased bowl... |
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| ...and into the oven it goes |
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| The Oven settings...though its been about 10 mins since it started! |
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| Its rising...its rising....!!!! |
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| What it became! |
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| At least it had sufficient browning! |
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| It rose and it fell! |
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| Soft to cut... |
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| A bit too soft! :( |
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| Nevertheless, DELICIOUS! |
It was really fun to make a cake using curd, though the quantity required wasnt much. Now, I continue my task of looking out for another recipe of eggless cakes, perhaps the same even, and hope to make an AWESOME eggless cake!
Wish me luck!
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