Eggless Carrot Loaf Cake is an easy to make Tea cake sweeten with Condensed Milk, with the fine grated carrots in it.

While I have an obsession with Banana Bread, I realized I seem to have the same attachment with Carrot cake, with the number of carrot cakes I seem to have baked over the years.

During one of the previous Bakeathon, when I did Tea Cake as the theme, I had baked Eggless Carrot Mosambi Tea Cake, I can still remember how delicious it was. Then there was this Vegan Greek Carrot Cake.

But before all these, there was a time during December I was so taken in to bake a Christmas Cake and a Carrot Cake, so I have Carrot Cake ver 1 and Carrot Cake ver 2, And more Carrot Cake. I even tried making it with some chocolates to get it across the boys, so you have a Chocolate Carrot Muffin.

I was planning to bake this on Saturday, when we had plans to watch 2.0. As Hubby Dear was busy, I thought I could get this into the oven with the 30 mins I had on hand. It was a tight schedule and I managed to get this in 15 mins time and put it on 35 mins. I came back to check it only after 3 hours and the knife came clean.

I left it in the oven for clicking pictures the next day. The slices came out very neat and the cake was just right in sweetness. This surely makes a wonderful time tea cake to enjoy. However, if you want more sweetness, you can have a glaze over it. Everybody else preferred the sweetness it had.

This is for Day 7, Bakeathon 2018, where I have been doing a theme per week. This week it is Veggies and Fruits in Loaf Cake.

PIN This for Later!

Step By Step Pictures for making Carrot Cake   

Eggless Carrot Loaf Cake

1 cup All Purpose Flour
1.5 cups Carrot, grated
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Cinnamon Powder
1/8 tsp Ginger Powder
1/2 tin Condensed Milk (200gm)
50 gm Butter, softened
1/4 cup Milk
1/4 cup Walnuts

How to bake Eggless Carrot Cake

Wash and grate the carrots, measure and keep it aside.
Take the soft butter in a bowl, add condensed milk and beat with a whisk.
Add cinnamon powder, ginger powder to the flour, keep it aside.
Add the dry ingredients to the butter mix.
Next add grated carrot, baking powder, baking soda, chopped walnut.
Gently fold in and finally mix in milk and combine well.
Grease and line a loaf tin with parchment paper.
Transfer the batter and tap the tin to adjust the batter.
Preheat the oven to 185C and bake for 35 minutes.
Let the cake rest in the pan for 10 to 15 mins.
Slice and serve as Tea Cake.

Notes
The cake has just the right amount of sweetness.
You can frost it sweet glaze if you want it more sweetness.

Check out the other bloggers doing this Bake-a-thon

The post Eggless Carrot Loaf Cake appeared first on Cooking 4 all Seasons.