Egg-free Moist Carrot Cake

Here I come with yet another cake!! Yeah, I love baking, particularly cakes, precisely why I have named my space as "Cakes and More'.  I know that cakes come in here more often and the 'more' is rare. I do cook stuff other than bakes and think about posting them on the blog. But then I get too lazy to measure out my eye-balled ingredients or too pressed for time to do it in the morning rush-hour- which is when I finish my majority of cooking. I have to start work by 8.30 if I must have a productive day before my daughter arrives at 12.30. School assignments, playing peace-maker between my kids, preparation for the next day rush-hour and wrapping up the day pretty much sums up my evenings.( I know I must be making my life sound oh-so-boring and scaring away any wanna be moms) So u  get the picture right? I am a working foodie and harangued Mom of two:-)) That good enough an excuse I hope for long gaps between my posts and then coming up with only bakes. I really, seriously marvel at other blogger working moms who manage to blog more often. Oh, yep, tips on 'how working, harangued moms can blog more' most welcome!!!!!

Before you begin to wonder if you are reading a food blog or a parenting blog, lets get on to my experimental Egg-free Moist Carrot Cake. I had been feeling guilty that I bake so often, but haven't made anything which my Mother could eat. She does not eat eggs, neither does she like chocolate. Egg-less baking is not really something I am extremely enthusiastic about, for the number of hits as compared to the misses are quite less. This one however was quite tasty and moist, easy to make and came out quite well. Hope in my egg less baking keeps getting resurrected now and then!!.

The recipe is from here and with small modifications.

Ingredients:

12 12

Servings Size

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  Servings
  

• 1 1/2 cups flour
• 1 cup brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons cinnamon(I have used cardamom)
• 1/4 teaspoon salt
• 1 cup finely grated carrots
• 3/4 cup water
• 1/2 cup melted butter or vegetable oil(I have used ghee)
• 2 teaspoons vanilla essence
• 1 tablespoon vinegar ( I have used lemon juice)
  
• 1/4 cup roughly chopped almonds(My addition)

1. Preheat oven to 350 degrees C (175 degrees F).
2. Mix the dry ingredients and spices until well blended.
3. Add grated carrots. Stir until thoroughly blended.
4. Add wet ingredients. Mix thoroughly.
5. Bake in preheated oven for about 30 to 45 minutes, or until toothpick inserted comes out clean.

I have used melted ghee & added some chopped almonds(look what guilt can do!!) I was feeling very generous as I was baking for the first time for my Mom. I used crushed cardamom in place of cinnamon as I thought she may like the combo better. The bigger reason is I am too chicken to try out cinnamon,vanilla and carrot that too in my shaky area of egg-less baking.

And yeah, my first attempt at stencilling!!

This goes to Champa's weekly Bake Off.