Eggless carrot coffee cake combines the sweetness of juicy red carrots and the bitterness and aroma of coffee. A healthy snack for kids too!
Yield / Serves
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Maida - 3/4 cup
Wheat flour - 1/4 cup
Oil - 1/4 cup
Curd - 3/4 cup
Granulated sugar - 3/4 cup
Carrots - 3 small peeled and grated
Salt - 1/4 tsp
Baking soda - 1tsp
Baking powder - 1 tsp
Vanilla essence - 1 tsp
Coffee decoction - 2 tbsp
Cinnamon powder - 1/4 tsp
Mix the sugar, oil and curd till the sugar dissolves.
Now sieve the flours, baking soda, baking powder and salt and keep aside.
Add the vanilla essence, cinnamon powder and coffee decoction to the sugar oil mixture and mix well.
Now add the grated carrots and mix.
Finally add the flour mixture and beat well for about 5 minutes.
Preheat the oven at 200 degree Celsius for 10 minutes.
Grease a baking tray with oil and sprinkle with flour. Pour the cake batter into the baking tray and cook at 180 degree Celsius for 30 minutes. Lower the temperature to 160 and cook for another 10 minutes.
Put off the oven and let it stand for 10 minutes. Remove it on a wire rack and let it cool. Enjoy it warm with a cup of hot coffee!
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