Eggless Carrot Orange Cake Recipe | Healthy Tea Time Cake Recipe
This carrot orange cake recipe is a moist and fluffy eggless tea time cake recipe. It is a healthy cake with the goodness of fresh carrots and a nice citrusy flavor of orange and orange zest, perfect for any occasion.
Ingredients
- 150 gm Whole Wheat Flour
- 30 gm Fine Suji
- 80 gm Powdered sugar
- ½ cup Thick curd
- 1 cup Grated carrots
- ⅓ cup Orange juice
- ⅓ Cup Oil
- 1 tsp Orange zest
- 1.5 tsp Baking powder
- ½ tsp Baking soda
- ¼ Tsp Salt
- ¼ cup Chopped nuts
Instructions
- Preheat oven at 180 Degrees C or 350 Degree F. Grease the loaf pan and keep aside.
- Take a mixing bowl, add curd, sugar, oil, orange juice, and orange zest. Whisk them together for 2-3 minutes. Put it aside.
- Then take another bowl, put a sieve on it and sift whole wheat flour, fine suji, baking powder, baking soda, and salt. Mix all together well.
- Now start adding dry ingredients into the wet ingredient in batches and mix. In the last batch of the dry mixture, add grated carrots and fold it with the batter.
- The batter should be a thick consistency.
- Transfer the batter into the greased loaf pan, sprinkle some chopped nuts and place in the preheated oven. Bake it for 40-45 minutes or until the toothpick inserted comes out clean.
- Let the cake cool in the loaf pan for 4-5 minutes, then remove it on the cooling rack and cool it completely.
- Cut into pieces and serve with a hot cup of tea or coffee.
- Leftover cake store in an airtight container it stays good for 2-3 days at room temperature and up to 5 days in the refrigerator.
Video
Notes
1. Use freshly squeezed orange juice for the best flavor.
2. Always Sift the dry ingredients before adding to the dry ingredients to get the fluffy cake.
3. Coat the carrots with a little dry flour mixture so they can distribute evenly in the cake batter.
4. Once the cake is baked do not leave it longer in the cake pan, remove it to the cooling rack to cool completely.
5. Cake batter should be thick because carrots also release water while baking, and the extra moisture makes the cake soggy.
6. To make it more healthier white sugar can be replaced with brown sugar