Eggless Carrot Cake with Cream Cheese Frosting

2015-12-28
  • Yield : 1
  • Servings : 10
  • Prep Time : 20m
  • Cook Time : 45m
  • Ready In : 1:05 h

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1 Cup Grated Carrot
1/2 Cup Chopped Walnut
1/4 Cup Chopped Almond
1/4 Cup Soft Brown Sugar
3/4 Castor Sugar
1 Tsp Vanilla
1/2 Cup Butter (125g)
1/2 Tsp Salt
1 1/2 Tsp Baking Powder
1 Tsp Bicarbonate Soda
1 Tsp Cinnamon Powder
1 1/4 Plain Flour
1/4 Cup Soya Milk

METHOD

1. Pre-heat oven to 180 degree Celcius.
2. Grease and line a 7-inch square baking pan.
3. In a mixing bowl, Combine vanilla, butter, salt, baking powder, bicarbonate soda, cinnamon, sugar, flour and soy milk and whisk until well mixed.
4. Fold in the carrot, walnut and almond.
5. Spread batter evenly in baking pan.
6. Bake for 45 minutes at 180 degrees Celsius.

Frosting

250g Cream Cheese (1 pkt)
125g Softened Butter (1/2 cup)
250ml Icing Sugar (1 cup)
1tsp Vanilla Essence

1. Beat the cream cheese and butter.
2. Add Vanilla and continue beating.
3. Add icing sugar gradually and beat till well combined.
3. Spread on cooled cake.

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