Eggless Peanut butter Carrot Cake


by: Akshayam

A healthy eggless carrot cake made with a combo of butter and peanut butter.


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serves: 4

Nutrition Facts
Eggless Peanut butter Carrot Cake

Servings Per Recipe: 4

Amount per Serving

Calories: 0

  • Total Fat: 0 g
  •     Saturated Fat: 0 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 0 mg
  • Total Carbs: 0 g
  •     Dietary Fiber: 0 g
  •     Sugars: 0 g
  • Protein: 0 g

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untitled-2 1.  Pre-heat oven @ 180 deg C.

2.  In a bowl mix together butter, peanut butter and both the sugar and whisk till sugar dissolves and mixture is light and creamy. Mix vanilla essence and mix again.

3.  In a separate mixing bowl sift together the all purpose and wheat flours along with a pinch salt and baking powder.

4.  Gradually add the flours to the butter mix and fold gently. Add milk as required to get a thick cake batter.

5.  Grease a cake tin or use a silicon mould and pour the batter into it. Bake for 12-15 minutes.

6.  Note : check after 10 minutes using a clean knife or toothpick to see if done, if not continue baking a bit more.

7.  Using a microwave, I first baked @ 200deg C for 4 minutes and then @ 180 deg C for 7 minutes more.

8.  Remove and let cool slightly on a wire rack. Then invert on to a serving dish and decorate/serve as desired.

Cooks' note:
Since I use a microwave for baking, I tend to not follow the baking time instructions to the T. I check a cake of the above proportions after about 7-8 minutes of baking @ 170 and then bake a little more or remove if it looks done.

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