EGGLESS WHOLEWHEAT CARROT CAKE
Directions
- 1Take some milk in a bowl.
- 2Add white vinegar into the milk.
- 3Mix the milk and vinegar and let it sit on the counter for about 5 minutes.
- 4In a separate bowl, take white sugar, brown sugar, and vegetable oil.
- 5Add vanilla extract to the sugar and oil mixture.
- 6Mix until well combined.
- 7Add the milk and vinegar mixture to the wet ingredients.
- 8Mix all the wet ingredients together.
- 9Sift in whole wheat flour, baking powder, baking soda, and cinnamon powder.
- 10Gently fold the dry ingredients into the wet ingredients using a spatula.
- 11Zest an entire orange into the batter.
- 12Add grated carrots and crushed walnuts to the batter.
- 13Fold in the carrots and walnuts until just combined.
- 14Transfer the batter into an 8-inch pan that has been greased with oil and lined with parchment paper.
- 15Smooth out the top of the batter.
- 16Bake the cake in a preheated oven at 180 degrees Celsius for about 50-55 minutes, or until a skewer inserted into the center comes out clean.
- 17Remove the cake from the pan and let it cool completely.
- 18Top the cooled cake with cream cheese frosting.
- 19Spread the frosting evenly over the cake.
- 20Decorate the top of the cake with crushed walnuts and chopped cranberries.
- 21Serve and enjoy.
Ingredients
- 1 cup milk
- 2 tsp white vinegar
- 1 cup castor sugar
- 1 cup brown sugar
- 1 cup oil
- 4 tbsp oil
- 1 tsp vanilla extract
- 2 cups whole wheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 0.5 tbsp cinnamon powder
- 1 orange zest
- 3 cups grated carrots
- 1 cup crushed walnuts
- 0.25 cup dried cranberries
- cream cheese frosting
Equipment
bowlspoonwhiskspatulagratersieve8 inch panparchment paperovencake standknifefork
Tips
- You can also use a buttercream frosting if you like.
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