For this week of
Bloghop wednesdays , i was paired with Princy vinoth of
Spicy foood, i had a fabulous time and enjoyed going through her beautiful space, with her fantastic clicks she rocks..Since am running a month of Baking marathon,it wasnt a hard task for me to choose this carrot cake from Princy's
space, i got hooked immediately to this beautiful cake which i prepared few days back with few changes, yep i completely skipped eggs and replaced it with silken tofu, while for walnuts i used tutti frutti bites as didnt have enough walnuts to prepare this cake, as Princy told this cake was truly amazing and carrots as well as the tutti frutti used in this cake turned out this cake truly colourful, we enjoyed thoroughly this marvellous cake for our snacks and also for our brunch with a cup of hot chocolate,even my teddies loved it..
1+1/2cups All purpose flour
1/2cup Silken tofu
1cup Sugar
1cup Grated carrot
1/4cup Tutti frutti
1/2cup Vegetable Oil
1/2cup Milk
1tsp Baking soda
1tsp Baking powder
1tsp Vanilla essence
A pinch Salt
Preheat the oven to 350F, meanwhile grind the silken tofu with milk as fine paste and keep aside, sift the flour,baking soda,baking powder together... in an another bowl,mix the oil,sugar,vanilla essence,tofu paste,beat everything for a while..now mix the grated carrots,tutti frutti to the wet ingredients slowly..
Gradually add the dry ingredients little by little until they get well combined,dont overmix the batter, pour the batter to the greased moul,sprinkle few tutti fruti chunks on the top and bake for 30-35minutes or until a skewer inserted comes out clean..
Serve with a cup of hot coffee or chocolate..
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