Spiced Eggless Sponge Cake with Carrots

The endless yum yum food blogs have always tempted me to post some of my mum’s cannot describe out-of-this-world recipes (:D)on the blogosphere, but despite good recipes never had good pictures to justify the yummy recipes.

This time was different though.

This time it was a Saturday - the time, the inclination, the ingredients, the urge to have a cake were all there and so I set out to make this recipe adapted from my mum’s eggless date and walnut cake recipe.

This one’s super easy and the cake is so soft you could never tell it’s an eggless cake. The ingredients are also ones that can be easily found in every kitchen.

Ingredients:

1 cup Fine Wheat Flour (maida)
100 grams salted butter, melted 
1 tin condensed milk (I held just a bit back)
1/2 cup grated carrot
3/4 tspn baking powder
3/4 tspn cinnamon powder
3-4 cloves crushed
1/2 cup milk 
chopped almonds to spread on batter

Directions:

1. Pre-heat oven at 180c for about 10 minutes
2. Grate carrot and keep aside
3. Melt butter and mix well with 1 tin condensed milk
4. Add 3/4 teaspoon baking powder and mix again
5. Add 1 cup flour – little at a time to avoid lumps and milk simultaneously
6. Mix batter well and add the cinnamon powder and crushed cloves
7. Mix grated carrots and pour into a greased baking tin, spread chopped almonds on top
8. Bake for about 30 minutes at 180C depending on your oven

Tip: If you’re note sure the cake is done, follow the toothpick test - insert a toothpick in the centre and if it comes out clean, the cake is done :)

And now relish this delicious piece :)

P.S. This recipe is  my first entry to food events in the blogosphere. It’s going to Show Me Your Cake over at Dil Se and Cakes & Cookies event at Indian Vegetarian Kitchen