Carrot Cake with Strawberry Sauce (Eggless and butterless)

This carrot cake is simple, moist, less sweet, yummy and flavorful with grated carrots. Ideal for kids as the carrots are blended with cake and it is topped with strawberry sauce. So moist, so delicious, it is sure to become a family favorite!

Ingredients:

• Unsalted butter, for the pan
• 1 1/2 cups, all-purpose flour, plus extra for pan
• 1 1/2 cups grated carrots, medium grate, approximately 5-6 carrots
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/3 cup sugar
• 3/4 cup plain yogurt
• 3/4 cup sweetened condensed milk
• 1/2 cup canola/vegetable oil
• 1/4 cup chopped walnut
• 2 tablespoon raisins
• Strawberry Sauce and Fresh Strawberry pieces for serving

Method :

1. Preheat oven to 350 degrees F.
2. Butter and flour a 9-inch round cake pan. Line the bottom with parchment paper. Set aside.
3. Put the carrots into a large mixing bowl and set aside.
4. Whisk together all purpose flour, baking powder, baking soda, cinnamon, nutmeg and salt in a medium bowl until well combined.
5. Add this mixture to the carrots and toss until they are well-coated with the flour.
6. In a large mixing bowl, combine the sugar, condensed milk, oil and yogurt and beat until light and creamy, about 2-3 minutes.
7. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake for 10 minutes. Reduce the heat to 325 degrees F and bake for another 30-35 minutes or until the toothpick inserted into the center comes out clean.
8. Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely.
9. Topped with Strawberry Sauce on cake slice, garnish with strawberry and serve.

Note: You can do the frosting of your choice for the cake.