Cashew carrot cake (eggless)
Eggless carrot cake with cashews, peel and cinnamon. Serves 8
An eggless carrot cake made with condensed milk and oil, with chopped cashews, mixed peel and cinnamon. Moist and lightly spiced; serve with vanilla ice cream or whipped fresh cream.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 8
Ingredients
To serve
Method
0/6 doneStep 1: Heat the oven to 350°F (325°F fan). Grease a 20 cm cake tin lightly and dust it with flour, tapping out the surplus.
Step 2: Beat the ½ cup sweetened condensed milk, ¾ cup oil and 3 ½ oz sugar together. Add the 5 ½ oz carrots.
Step 3: Sift in the 6 oz plain flour with the 2 tsp ground cinnamon, ½ tsp salt, 1 ⅓ tsp bicarbonate of soda and 1 ½ tsp baking powder, add the 3 ⅛ oz cashew nuts and 2 ⅝ oz mixed peel, and fold together.
Step 4: Pour the mixture into the tin.
Step 5: Bake for 40 minutes. It is done when well risen, springy when pressed with a fingertip and a toothpick comes out clean. Try not to open the oven door during baking.
40 minStep 6: Leave in the tin for 10 minutes, then turn out onto a wire rack to cool. Serve with 1 ¾ cups vanilla ice cream or whipped cream.
Nutrition per serving
- Calories
- 475 kcal
- Protein
- 6 g
- Carbs
- 49 g
- Fat
- 30 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does cashew carrot cake (eggless) take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of sweetened condensed milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
- What can I use instead of sugar?
- Caster sugar, same amount.
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