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Eggless Carrot Cake


Recently when Chaman & I were roaming through the up & down streets of Mussoorie, we came across this cute little place called Lotte's Bakehouse!

We had heard of Lotte's before and so were pretty excited when we just came to be in front of it while casually strolling. 

As we went inside and ordered a coffee, the very nice gentleman behind the corner suggested we try their Carrot Cake. He explained that it was one of their bestsellers and no trip to Lotte's was complete without Carrot Cake.

So it was settled. We were having the Carrot Cake. 

Undoubtedly, it was a very moist, nutty, slightly spiced cake that not only satisfied our tummy but also our soul.

Needless to say, I had to do my own version to share with you guys...just in case Lotte's is not in plan for you anytime soon! 

 

Ingredients 

For the Batter -

  • Carrots - 200 g
  • Flour - 190 g
  • Sugar - 200 g
  • Flaxegg - 3 (3 tbsp flaxseed powder + 9 tbsp water)
  • Cinnamon - 1.5 tsp
  • Ginger Powder - 1 tsp
  • Baking Powder - 1.5 tsp
  • Walnuts - 75 g (3/4 cup)
  • Cranberry - 25 g (1/4 cup)
  • Baking Soda 1/4 tsp
  • Buttermilk - 60 ml (60 ml Milk + juice of half a lemon)

For the Frosting-

  • Cream cheese - 250 g
  • Whipping Cream - 1/4 cup
  • Sugar - 30 g (6 tbsp)

Method

1. We start with peeling & grating all the carrots. I used the orange carrots here but both kinds work. 

2. Next we make the Buttermilk by mixing 60 ml milk with juice of half a lemon and keeping it aside for 10 min.

3. Add this buttermilk to the grated carrots. This would soften the carrots and make them homogenous with the batter when we add them.

4. Chop both the walnuts & the cranberries. For better flavour, use roasted walnuts. 

5. Add both the nuts in a bowl. To the same bowl add flour, spices, baking powder & baking soda. Mix well to combine. We are doing this because we want the nuts to be distributed in the batter evenly. Otherwise the nuts tend to sink in the cake while baking. 

6. Next we go on to mix the wet ingredients. Add the flaxseed powder & water and keep it aside for 10 min. This would thicken the mixture and make it gelatinous.  

7. To this flaxegg mixture we add the sugar and whip with a whisk. 

8. Once everything is combined well, we drizzle the oil in while mixing with the other hand. We want the oil to get properly emulsified and create a homogenous mixture with the water in the flaxegg. So its important to add the oil very slowly while continuously mixing. 

9. One everything is mixed, its time to add the dry mixture and the carrots in this wet mixture. For this, we add the dry mixture and the carrots alternatively in this wet mixture.

10. We start with the dry and end with the dry and add the carrots in between. SO the flour is added in 3 parts and carrots in 2 parts. This is done to ensure everything is mixed properly and the batter is not under or over mixed. 

11. Once everything is mixed properly, we divide this batter into 3 lined baking tins and bake them for 25 minutes at 180 degree celcius. 

12. By the time the cakes are baking, lets make our frosting. First we whip the whipping cream till soft peaks are formed. Keep it aside.

13. Whip the Cream Cheese till it is light and airy. Add the icing sugar in parts and whip continuously till there are no lumps. 

14. Then add the whipped cream and whip again till everything comes together. 

15. This cream cheese frosting is spreadable and loose not like the one we did in Lemon Cupcakes which was more dense to decorate cupcakes with.

16. To assemble the cake we have placed the first layer facing downwards on a cake board & cake stand. Pipe some of the frosting there and smoothen it out.

17. Cover it with another layer of Cake and pipe the frosting again. The third and the last layer will be placed facing upwards. And the remaining frosting will be piped on top. 

18. Refrigerate the cake to keep it for longer or slice it to enjoy immediately. 

 


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