Eggless Carrot Walnut Loaf is an easy to make teacake. It turns out very flavourful and has a spice hint because of the addition of cinnamon.
Carrot loaf is an extremely dense and heavy cake baked in a loaf tin. I have already posted a whole wheat carrot cake in the blog. Will share the link below. Addition of walnuts makes the cake great with different moth feel. The cake is soft and dense, the walnuts crunchy and they just give you a wonderful experience.
You can always use vanilla essence if you don’t prefer cinnamon, but trust me, your whole house will be smelling amazing while the cake is baking.
Eggless Carrot Walnut Loaf – Types of Sugars
When it comes to sugar, you can use any dry sugar. Depending on the colour of the sugar used, your final cake will have lighter or darker hue. I have used light brown sugar. You can substitute it with dark brown sugar, jaggery powder and even stevia or erythritol. Choose sugar as per your preference. While all the sugars are used as the same quantity as given in recipe, use stevia or erythritol as per their package instructions.
Eggless Carrot Cake – Baking Temperature
While baking the cake in a loaf tin, you should always keep in mind that it needs higher temperature than the regular cake tins. If you use the same temperature as your regular cakes, the cake will sink in the middle. So if baking in OTG, use 180C, if using MW convection, use 160C, and in air fryer, use 150C.
As the cake is dense, it won’t rise much. So don’t be worried much if the cake doesn’t have too much height. Also give it enough time to rest before slicing it. Always slice the cake once it is completely cool to touch. I even prefer to rest it in fridge overnight. It develops good flavour.
I also made a video for You tube after years of inactivity. Hope this helps to revive my channel. If you haven’t subscribed, please subscribe to the channel and watch my other videos.
I posted a shorter video in my Instagram profile. If you don’t want to watch the whole You tube video, try this shorter one.
Check out my whole wheat carrot cake ( both with eggs and eggless versions) if you don’t want to use maida in the cake.
Eggless Carrot Walnut Loaf
Ingredients
- 215 g Maida
- ½ tsp Baking Soda
- 1 tsp Baking Powder
- 100 ml Milk
- 50 ml Curd
- 70 ml Melted Butter
- 200 g Grated Carrot
- 150 g Powdered Brown Sugar
- 1 tsp Vanilla Essence
- ¼ tsp Cinnamon Powder
- 75 g Walnuts
Instructions
- Preheat your oven to 180°C or your pan on medium low flame on small burner.
- Grate carrots and set aside.
- Chop walnuts and set aside.
- Mix together maida, baking powder, baking soda and cinnamon.
- Add milk, curd, melted butter and vanilla to the dry ingredients and mix well to form smooth batter.
- Add the carrot to the batter and mix well.
- Finally add the chopped walnuts and mix well.
- Line and grease a 7″ loaf tin and keep it ready.
- Transfer the batter to the tin.
- Bake in the oven or pan for 35-40 minutes or until a tooth pick comes out clean.
- Rest on wire rack for a while, and then transfer to the wire rack.
- Cool completely.
- Cover with cling film and rest overnight.
- Slice it up and enjoy!
