yummy everyday meal: Eggless Carrot Cake

Starting the 3rd week of December,Bake-A-Thon with an exotic carrot cake.This eggless carrot cake is a soft,moist cake with a cinnamon flavor.The cake itself tastes so delicious,to make it even more luscious,it can be glazed with cream cheese or any frosting.Finely chopped nuts and raisin would add a nice crunch to the cake.
Coming to the recipe here I have used both butter and oil.I skipped the raisins as my kids like smooth texture of the cake.So used finely chopped almond and pecans.

Eggless Carrot Cake

Basic Information

Preparation time 15-20 minutes
Baking time 35-40 minutes

Makes 4 mini bundt cakes or one 7 inch round

Ingredients

Ingredient	Quantity
All purpose flour/maida	1 cup,minus 2 tbs
Corn starch	2 tbs
Cinnamon powder	1/2 tsp
Baking powder	1 tsp
Salt	a pinch
Finely chopped almonds or walnuts	1/4 cup
Granulated white sugar	3/4- 1 cup
Olive oil or any neutral oil	1/4 cup
Butter/vennai	1/4 cup
Milk	1 cup
Vinegar	1.5 tbs
Vanilla Extract	2 tsp

Method

Take all purpose flour,baking powder,salt,corn starch,cinnamon powder and salt and mix it well.Sieve it for couple of times.Grease the baking pan with baking spray or oil and dust some flour.Keep it aside and preheat the oven in 350 F.Add the vinegar to the milk and keep it aside till it curdles.
Now in a bowl take the,olive oil,butter and sugar,whisk in a hand blender or whisker for 30 seconds.Now to this,add the buttermilk and whisk it well.

To this add in the grated carrot,chopped nuts and vanilla extract,mix it well.To this add the sifted flour mixture in batches and gently combine it well.

Pour the batter into greased pan and keep this in a preheated oven.Bake it for 35-4 minutes(mine took 40 minutes) or until a tooth pick comes out clean.Let it rest it for couple of minutes and invert the cake to a wire rack and allow it to cool completely.

Slice and serve it.

The sweetness was just perfect with the given measurement.If you want the cake to be on the sweeter side add up to 1.25 cups
Slice the cake once its completely cool down.
As the batter raises,fill pan 3/4th with the cake batter.