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
- ½ cup sweetened condensed milk½ cup
- ¾ cup oil¾ cup
- 3 ½ oz sugar½ cup
- 5 ½ oz carrots1½ cups, finely grated
- 6 oz plain flour1⅓ cups
- 3 ⅛ oz cashew nuts¾ cup, chopped
- 2 ⅝ oz mixed peel½ cup
- 2 tsp ground cinnamon
- ½ tsp salt
- 1 ⅓ tsp bicarbonate of soda1⅓ tsp as printed
- 1 ½ tsp baking powder
To serve
- 1 ¾ cups vanilla ice cream or whipped cream (optional)
Shop this recipe on Amazon
What you'll need
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
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.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Basque burnt cheesecake
This crustless cheesecake was created in the early 1990s at La Viña, a pintxos bar in the old town of San Sebastián (Donostia) in the Basque Country, and is now famous around the world. It's baked very hot so the top caramelises almost black and the sides rise and crack, while the middle stays soft and creamy, almost runny. There's no base and no water bath, and the rough, rustic look is the point: it's lined with crumpled baking paper. La Viña uses a spoonful of wheat flour; cornflour does the same job and keeps it gluten free. Chef's tip: take it out of the oven while the centre still wobbles like a soft set custard; it firms up as it cools, and if it looks set in the oven, the middle will be dry instead of creamy.
Spanish
Almond cookiesOat, coconut and almond cookies
A big batch of crunchy cookies with rolled oats, coconut, chopped almonds and chunks of cooking chocolate. For a change, use cashew nuts instead of almonds.
Reform tortaWalnut meringue chocolate cake
Belgrade pastry shops have sold reform torta since the early twentieth century, and it is still the cake Serbian families bring out for birthdays, weddings and the slava. Three thin layers of walnut meringue, crisp at the edge and chewy inside, are stacked with a dense chocolate butter cream made with egg yolks cooked over steam until thick. It is very rich, so cut thin slices and serve with strong coffee. The usual slip is beating the butter into a chocolate mixture that is still warm, which melts it and splits the cream; let it cool to room temperature first. Chef's tip: assemble the cake the day before; overnight in the fridge the meringue softens a little and the cake slices cleanly with a hot knife.