This Eggless Carrot Cake recipe is very simple and easy to make and plus it's yummy-licious! Try it for yourself, you gonna love it!
The original recipe call for 1 can of condense milk (400 g) but I reduced it according to my taste. I'm not sure the owner of this recipe, as I found this recipe on the internet and forget to jot down the address. Whoever the owner of this recipe, million thanks from me for sharing this wonderful recipe.
Eggless Carrot Cake
Ingredient:
350 g Condense Milk ( original recipe - 400 g / 1 can)
1 1/4 cup All purpose flour
1 tsp baking powder
1/2 tsp soda bicarbonate
1/2 cup melted butter or margerine
1 cup grated carrot
1 tsp vanilla essence
Method:
- Preheat oven to moderate 180C and grease the baking pan and keep aside.
- Mix and beat together the condense milk, melted butter and vanilla essence in large mixing bowl for 1 minute using medium speed.
- Using a wooden spoon or spatula, add in the grated carrot and mix well.
- Sift the flour, soda bicarbonate and baking powder and fold into the carrot mixture and mix gentle.
- Pour the mixture evenly into prepared baking pan; smooth surface. Bake for 40 minutes or until skewer comes out clean when inserted in center of the cake.
- Cool and serve.
