Grease a loaf pan very well with oil. Preheat your oven to 180 degrees celsius (356 degrees Fahrenheit) for 15 minutes.
Sifting dry ingredients
In a sieve, take all the dry ingredients mentioned above.
Sift and keep aside.
Mixing liquid ingredients
In another bowl pour sweetened condensed milk. For a more sweet cake you can add 1 to 2 tablespoons sugar.
Add vanilla extract, sunflower oil and milk.
With a wired whisk begin to stir and mix the wet ingredients briskly for 1 to 2 minutes to a smooth mixture.
Now add the grated carrots to the mixed liquid ingredients. Mix again well.
Making cake batter
Pour the liquid ingredients in the sifted dry ingredients.
With a spatula using cut and fold technique, fold the dry ingredients in the wet ingredients.
Use light pressure from hand and fold well. Also do note, not to over do the folding. The batter should have volume and should not fall flat or become dense and thick. It should have a pouring consistency.
Pour the cake batter in the prepared pan.
Gently shake and tap the pan so that the cake batter spreads evenly in the pan.
Baking carrot cake
Place loaf pan on the center rack in the preheated oven. Bake at 180 degrees celsius (356 degrees Fahrenheit) for 35 to 45 minutes. If using an OTG then heat only the bottom heating element. Since temperatures vary from oven to oven, the time taken will be less or more than what is mentioned here.
After 20 to 25 minutes, cover the top of the pan with an aluminium foil. Since condensed milk is used, this cake can get browned quickly from the top.
Continue to bake until the carrot cake is done and a bamboo skewer comes out clean.
Place the cake pan on a wired tray to cool.
Once the cake becomes warm or cools down, then with a butter knife loosen the edges. Invert the cake on a chopping board.
Then slice the cake. Leftover cake can be easily refrigerated.
Serve eggless carrot cake as tea time sweet or as a dessert.
Baking in the microwave oven: In your microwave oven bake this carrot cake using the convection mode only. The recipe won’t work in the microwave mode or the combination modes. For baking in the convection mode, preheat and bake at 170 degrees.
Making carrot muffins: You can make carrot muffins from this carrot cake batter. Bake for 15 to 20 minutes or until the tooth pick inserted in the muffins comes out clean.
Adding nuts: Add ¼ cup finely chopped nuts like walnuts, almonds, cashews, pecans, pistachios. You can also add sunflower seeds or pumpkin seeds. Raisins also taste nice in this cake.
Vegan option: Use coconut cream in place of condensed milk. For sweetness add ½ cup of raw sugar which will make you a cake that is just sweet. For more sweetness increase the amount of sugar from ⅔ to ¾ cup.
Replacement for condensed milk: For an eggless carrot cake recipe, condensed milk is required in this recipe.
Substitute for oil: Use melted butter instead of oil.
Approx nutrition info is for 1 slice of eggless carrot cake.