I made it eggless so everyone get to enjoy it, and like my other eggless cakes, you can never miss the eggs. The cake is moist and full of flavor. If you want to serve it in a party, then all you have to do is double the cake batter, but not the frosting.
This giveaway is sponsored by Cooksnaps. Cooksnaps widget allows anyone to cook a recipe and upload it’s picture to your blog (if you’re using the Cooksnaps Plugin).
This is what Jamie Oliver said about his Cookbook. “Cooking good food from scratch is a skill that can save you money, keep you healthy, and make you and your family and friends happy. What I’ve tried to do in this book is pick a whole load of meals that we all love to eat and break them down to make them as simple as possible. There are plenty of clear instructions and step-by-step pictures, so whether you’re an accomplished cook or a complete beginner, you’ll be able to enjoy cooking and achieve great results in the kitchen.”
One reader will win Jamie Oliver’s (Jamie’s Food Revolution cookbook). All you have to do is:
- Cook this recipe.
- Take a picture.
- Upload the picture through the Cooksnaps widget on the recipe page. Your picture is your chance to win the cookbook. (You can see the cooksnaps widget below the recipe.)
- Earn extra chances to win: Cook other recipes from the blog and upload the photos with the Cooksnaps widget. You will get 1 extra entry per extra recipe cooked.
- Winner will be chosen at random from all valid cooksnap photos and contacted by the Cooksnaps team when contest is finished.
- The contest will run for 2 weeks from date this recipe was posted so don’t wait too long! This giveaway will end on April 30, 2014. This Giveaway is open Worldwide.
The winner is Julie.
I know you want to get baking, so here we go!
Eggless Carrot Cake
Serves 9. 150 calories per slice without frosting. 212 calories per slice with frosting.
1 cup all purpose flour
2 tablespoons corn flour
1 teaspoon cinnamon powder
1/4 teaspoon nutmeg powder
Pinch of clove powder
Pinch of salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon vanilla
6 tablespoons milk
4 tablespoons yogurt
4 tablespoons vegetable oil
1 cup shredded carrot
6 tablespoons brown sugar, unpacked
1/4 cup butter
1/4 cup low fat cream cheese
2 tablespoons powder sugar
Making the cake:
– Preheat oven to 350F/180C.
– In a bowl, whisk together flour, salt, baking soda, baking powder, spices, and the corn flour.
– Add the carrot to the previous mixture and keep aside.
– In a different bowl, beat the yogurt, sugar, vanilla, oil, and milk. When the sugar is dissolved add the flour mixture to it and mix to combine. Do not over mix.
– Pour the batter in a greased and floured 8×8 baking pan (I’ve used aluminum foil.) Bake for 35 – 40 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
Making the frosting:
– In a bowl, beat the butter until lighter in color, may take two to three minutes.
– Add the cream cheese and beat to combine, add the sugar, and mix well.
– Spread on cooled cake.