EGG LESS CARROT CAKE......A HUMBLE FLAVOR OF CARROTS AND CINNAMON WITH BUTTER IN SOFT TEA CAKE.
Ingredients :
All purpose flour - 2 cups
Cinnamon powder - 1 Tsp
Salt - 1 pinch
Baking soda - 1 Tsp
Baking powder - 1 Tsp (FOR ALTITUDE USE 1/2 TSP)
Baking powder - 1 Tsp (FOR ALTITUDE USE 1/2 TSP)
Shortening - 1/2 cup
Yogurt - 1/2 cupSugar - 3/4 cup
Warm water - 3/4 cup
Carrots - 1 cup (grated)
Carrots - 1 cup (grated)
Method :
Sieve the flour, baking powder, baking soda, cinnamon and salt
Combine all the ingredients except carrots in a bowl in the listed order.
Beat until smooth - 300 strokes by hand or 2 minutes by electric blender at medium speed.
Now gradually fold in the grated carrots.
Grease and dust the baking tin.
Pour the batter in the greased baking tin.
Bake at 150 degrees for 40 minutes.
Check if done by piercing in a needle, if it comes out dry then it is done.....if it come out wet, bake it further for 5-8 minutes.
Cool and take out of the tin.
When absolutely cooled, cut into desired pieces.
Sieve the flour, baking powder, baking soda, cinnamon and salt
Combine all the ingredients except carrots in a bowl in the listed order.
Beat until smooth - 300 strokes by hand or 2 minutes by electric blender at medium speed.
Now gradually fold in the grated carrots.
Grease and dust the baking tin.
Pour the batter in the greased baking tin.
Bake at 150 degrees for 40 minutes.
Check if done by piercing in a needle, if it comes out dry then it is done.....if it come out wet, bake it further for 5-8 minutes.
Cool and take out of the tin.
When absolutely cooled, cut into desired pieces.
For decorating small little finger sized carrots could be made with fondant.
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