Carrot Walnut Muffin is another cake, I made for Aval Kitchen Dec 2015 issue. This cake is eggless and butter less. So it is a healthy cake for all people. I Like the colour of carrot very much. So I tried this cake. I bake this cake in cups as well as in baking tray also. The taste was awesome.
Let us see how to make carrot walnut cake
Ingredients :
- Maida – 1 cup
- Grated carrot – ½ cup
- Sugar – ¾ cup
- Yogurt – ¾ cup
- Oil – ¼ cup
- Baking powder – ½ tsp
- Baking soda – ½ tsp
- Vanilla essence – ½ tsp
- Salt – ¼ tsp
- Milk – 2 ½ tsp
- Cinnamon powder – ¼ tsp
- Walnuts – 50 gms
Method:
Grate the carrot. Powder the sugar. Add oil, yogurt and milk in a mixing bowl and whisk well until combined. Add sugar and vanilla essence and whisk again. Add grated carrot and mix again. Sift flour, baking soda, baking powder, salt and cinnamon powder twice. Fold the dry ingredients gently into the wet ingredients. Finely add chopped walnuts. Line the muffin cups with liners. Spoon into muffin cups and tray and add some chopped walnut on top. Preheat the oven to 180 degrees for 10 minutes. Bake for 18 to 20 minutes or until a skewer comes out clean. Cool for some time and then remove from the tray.
Note:
My cup cake was done in 15 minutes and tray was done in 20 minutes.
If you want the cake sweeter, you can add another ¼ cup.
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