Eggless Carrot Cake

This eggless carrot cake is soft, tender, perfectly moist and its sweet and balanced spice flavor is perfect. The velvety cream cheese frosting and crunchy walnuts are the perfect finishing touch. This is truly the BEST carrot cake made without eggs.

1 ½ cups All purpose flour (Maida)

1 teaspoon Baking powder

1 teaspoon Baking soda

1 teaspoon Ground cinnamon

¼ teaspoon Freshly grated nutmeg

¼ teaspoon Salt

¼ cup 2 tablespoons Oil * use flavorless oil

¾ cup White granulated sugar

¼ cup Milk

¼ cup Water

1 teaspoon Pure vanilla extract

1 cup Carrots grated

2 to 3 tablespoons Walnuts or pecans, chopped (for Garnishing)

subheading: For Cream Cheese Frosting:

2 tablespoons Unsalted butter softened to room temperature

113 grams or 4 oz Cream cheese softened to room temperature

1 cup Powdered sugar (Confectioner’s sugar or icing sugar)

½ teaspoon Pure vanilla extract

Directions at spiceupthecurry.com

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