After a long time, i baked a beautiful cake yesterday. I can say this eggless carrot cake is one of the best cake i have baked. The hot toffee sauce makes the cake more tasty. I wanted to make an carrot cake for a long time and this recipe i adapted from
here and the yummy hot toffee sauce i adapted from
Nags space. So go ahead and try out this easy eggless carrot cake with hot toffee sauce.
INGREDIENTS: FOR CARROT CAKE| CARROT (GRATED) | 1 CUP |
| CONDENSED MILK | 1 TIN (14 OZ) |
| ALL PURPOSE FLOUR | 1 AND 1/4 CUP |
| BAKING POWDER | 1 TSP |
| BAKING SODA | 1/2 TSP |
| MELTED BUTTER | 1/2 CUP |
| VANILLA ESSENCE | 1 TSP |
FOR HOT TOFFEE SAUCE:| BROWN SUGAR | 1/4 CUP |
| BUTTER | 2 TBLSP |
| CREAM | 1/2 CUP |
| VANILLA ESSENCE | 2 DROPS |
METHOD:
- Sift the all purpose flour, baking soda and baking powder for even mixing.
- Grate the carrots and add the condensed milk, melted butter and carrots in a bowl. Mix it gently and evenly.
- Add vanilla essence to this.
- Now mix this wet ingredients to the flour mix and gently mix it.
- Grease a pan and pour the cake mixture to this. I used a bundt pan to bake this carrot cake.
- Bake this in a preheated oven at 180 degrees. Mine took 40 minutes to bake this beautiful cake.
- Allow this to cool in a wire rack.
- To make the Toffee sauce,combine all the ingredients under the table “Toffee sauce” in a sauce pan.
- Gently mix this let it simmer for 5-7 mins until the mixture thickens. Switch off the flame and keep it aside.
- Just make holes in the cake with toothpicks and pour the toffee sauce over the cake.
- Cake is ready to serve. Do not skip the toffee sauce as it enhanced the taste of the cake very much.
This beautiful cake i baked for a special occasion today as we are celebrating our 13 years of togetherness today.
Note:
- Do not skip the toffee sauce as it enhanced the taste of the cake very much.
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