Eggless Carrot Cake

One of my favorite cakes to bake is carrot cake. I love the moist dense texture of it with the aroma of all spice as you cut through a slice. The cake keeps well and its perfect for afternoon tea, a mid morning snack or to ice and take as a gift.

Eggless cakes tend to have a denser texture,so to ensure an even bake,  I always prefer to bake my carrot cake in a Kugelhopf / Bundt cake tin.  This type of cake tin has a hole in the middle so when you cake is baked it will cook more evenly and it will be in a shape of a ring. To get an even bake it is important to use a good quality solid cake tin that does not buckle in the oven. 

Le Creuset make a lovely Kugelhopf tin which is made from toughened non stick metal . It is solid, fairly robust and heavy and really well made. The non stick coating makes turning out the cake easy.The unique swirl pattern indentations on the cake tin  leaves a lovely pattern on the outside of the cake once it's baked.You can purchase the Le Creuset Kugelhopf pan from House of Fraser or many retailers at an approx  price of  £ 30.00 pounds.
House of Fraser stock some lovely bakeware which you can check out here.

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Eggless Carrot Cake

by Nayna Kanabar March-20-2016

Aromatic all spice fragranced carrot cake.

Ingredients:

• 1.25 cups Plain Flour
• 1/2 teaspoon Bicarbonate of Soda
• 1 teaspoon Baking Powder
• 1/2 cup Butter (room temperature)
• 397 g Sweetened condensed milk
• 2 tablespoons Warm milk
• 1 cup Grated carrot
• 1 teaspoon Vanilla essence
• 1/2 teaspoon All Spice

Method:

1. Preheat oven to 170 degrees C2. Grease a Kugelhof cake tin and keep aside.3. In a large bowl sieve together the flour, baking powder, bicarbonate of soda and all spice and keep aside4.Whisk together the condensed milk, vanilla, butter and warm milk util light and fluffy. Fold in the flour and stir in the carrots.Do not over mix.5. Transfer the mixture to the prepared cake tin and smooth the top of the cake mix, bake the cake in a preheated oven for 35-40 minutes until cake is golden brown and a skewer inserted comes out clean.6. Remove cake from oven and allow to cool in tin for a while.7. Turn out the cake on a wire rack and allow it to cool completely.8. If you like you can ice cake with a cream cheese topping I prefer to serve my cake plain.

Details

Prep time: 15 mins Cook time: 40 mins Total time: 55 mins Yield: 1 cake

I was sent the Kugelhopf pan to review by House of Fraser. All the views and opinions are my own about the pan.