Unboxed Writers App for Phone and Tablet

Here are more ways to stay at forefront of Unboxed Writers and stay informed and inspired! Download our app for Android Phones and Tablets. Click on the image to Download Now!


Justice

Like Us on Facebook

Follow Us on Twitter

 

Archives

Cattitude: Cause We Support

Cattitude!

The Cattitude Trust is a Public Charitable Trust started to reach out to cats in distress, particularly in Chennai (India).

To know more about Cattitude, 'Like' them on Facebook.

Copyright

Creative Commons License
All content displayed here by Unboxed Writers is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
Permissions beyond the scope of this license may be available at http://unboxedwriters.com.

Excerpt, Don't Copy: You may not publish an entire post. You may republish an excerpt of not increasing 250 words.

Give Credit: You may not use any material from our site without giving due credit to the individual author and Unboxed Writers. You must hyperlink directly to the post.

Author: Author of the post retains all copyright, and reserves all rights not explicitly granted here.

Recipe : Eggless Carrot Cake

150409044738[1]

 

Ingredients (Baking cup quantity measures)

Grated carrots – 2 cups
Light brown sugar – 3/4 – 1 cup (depending on how sweet you like the cake) (I used 3/4 cup)
Unsalted butter – 125 gms (For healthier options, use canola or corn oil)
All purpose flour – 1 1/2 cups
Pistachios – 3/4 cup
Raisins – 1/3 cup
Milk – 1/4 cup (I used full cream milk not skimmed milk)
Salt – 2 pinches
Baking soda – 1 tsp
Baking powder – 1 tsp
Apple cider vinegar or distilled white vinegar – 2 tbsps
Vanilla extract – 2 tsp
Cinnamon powder – 1/4 tsp
Grated nutmeg – 1/8 tsp (optional)

1. Coarsely grind the pistachios.  Just a couple of whizzes in the food processor.  If you have the patience, you could chop the pistachios.

2. Take a deep dish just so it makes mixing easier.  Add the grated carrots, salt, sugar and the pistachios and give the whole thing a good mix.  Set aside for about 10 minutes for the carrots to release moisture.

3. Then add the raisins, all purpose flour and give it a good mix so that the raisins get coated in flour.  This prevents the raisins from sinking to the bottom once the cake batter is in the oven.

4. Add the baking soda, baking powder, cinnamon powder and grated nutmeg.

5. Melt the butter and pour the melted butter into the mix. Gently fold the batter with a spatula.  It does not need an electric mixer or a whisk.

6. Once all the ingredients are mixed, add the milk and vanilla extract.  Fold the mixture with a spatula until just mixed.  The batter will be lumpy.

7. Preheat the oven to 175 degrees C.

8. Finally, add 2 tbsps of vinegar and gently mix.  The batter will foam a bit because the vinegar reacts with the baking soda.

9. Line a baking pan with foil and coat with butter.  You could reserve a bit of the melted butter to coat the pan.  I usually use foil and leave a bit of overhang because it makes it so much easier to take the cake out of the pan, once done.

10. Move the rack in the oven lower else the top of the cake will get done while the insides would not have cooked enough.  Since this is a dense batter, it takes longer to cook.

10. Pour the batter into the greased, foil lined tin (I used a 8″ x 7″ baking tray).  Bake at 175 degrees C for about 35-40 mins.

11. Don’t leave the cake in the oven once the timer goes off.  Let cool outside before taking the cake out of the pan.

12. The vinegar gives this usually dense cake a fluffiness and airiness.  It is a delicate cake because there is so much for the all purpose flour to hold together.

Variations

1. The spices – I used cinnamon.  You could use cinnamon and nutmeg or cinnamon and ginger powder, depending on your taste.

2. I’ve used pistachios in this recipe.  These can easily be substituted with walnuts / pecans / cashews / slivered almonds.

3. Raisins can be substituted with cranberries if you want a slight tinge of sourness to the cake.

4. If not using spices like cinnamon or nutmeg, you could use the zest of lemon or orange to give it a lovely citrus flavour.

Gauri dons many hats. Of  a wife, a mom, a teacher and more.  Apart from working as a full time English teacher  in Hong Kong, she also raises and nurtures two children.  Her family means the world to her and life is a happy roller coaster ride. She blogs at http://tiny-tidbits.blogspot.hk/.  Originally intended as a means to preserve memories for posterity, Tiny Tidbits now plays host to a wide range of issues, thoughts, musings, raves and rants.

Similar posts
  • An Immersive Masterclass with Billie McKay Those who remember the 2015 season of MasterChef Australia may remember an imperturbable Billie McKay nailing a perversely difficult sugar globe in the finale to land not just the title, the prize money and lifelong stardom but the chance to work alongside Heston Blumenthal in his iconic Fat Duck restaurant in London. Once there, she retreated from limelight to [...]
  • What Ma’s Kitchen Taught Me About Life My mother was a great cook and indulged in cooking as a fetish. Ma was a magician too, adding that special sparkle to anything she touched. She could even snip a handful of wildly growing, wayward Amaranth leaves, tease them with fiery red chillies, team them with un-skinned potatoes, turn them over in an iron [...]
  • Memories Of Doon’s Magical Monsoon Moments of truth. Everybody has one or maybe several. So it is with times of inspiration. Everybody has that reference of sight, smell, sound, touch, feeling or piece of imagination that inspires. For me, one of the strongest times of inspiration is when the sky opens to pour its heart out in a manner unrestrained and unabashed. [...]
  • Chocolate For Your Soul Fabelle, the luxury chocolate line from the ITC group launched its second chocolate boutique at the ITC Windsor, over a sit-down four course plated chocolate meal. Yes, you read that right, there were four courses of chocolate desserts, paired with music. It was certainly unusual, but appropriate if you consider chocolate as music for the soul. The evening, organised at [...]
  • A Mouthful Of Norway From the cold, clear waters of Norway, the Norwegian Seafood Council (NSC) brought the salmon to the Indian table to showcase just how easily the fish can be adapted to the Indian way of cooking. To demonstrate that, Yogi Shergill, Vice Consul, Royal Norwegian Consulate General – Mumbai & Director (India), Norwegian Seafood Council (NSC) held a [...]

No Comments Yet

Leave a Reply

Your email address will not be published. Required fields are marked *

Our Authors

Be the first to read the latest on Unboxed Writers!

Subscribe for FREE and get the latest in your Inbox! You can unsubscribe at any time.
Name
Email *

Admins

Editor & Founder:
Reema Moudgil
Design Director & Founder:
Vani Bahl
Media Consultant:
Poonam Goel

Mission Statement

Who are we? We are writers. And here, in this space, we put pride and passion back into writing. We give ourselves and each other creative freedom and respect.

* We create an environment where content generation does not entail degeneration of inspiration and spirit.
* We create content that we believe in and identify with.
* We recognise that to create is always of more value than to berate.
*We critique without malice and arrogance.

This site is about us writers, what we stand for but more importantly, about creating something valuable, inclusive, thought-provoking. In this space, we do not just stand for ourselves but for all those who listen to a compelling inner voice that tells them, "Create!"

Unboxed Writers Share

Join the other awesome people who get the new posts right away by email!
Be the first to read the latest on Unboxed Writers.
Enter your email and stay on top of things!

Subscribe!