Eggless, No-Oven, Soft & Moist Carrot Cake with My Easy Cream Cheese Frosting Hack

My Carrot Cake has been liked by so many of you, and it’s only fair I made an eggless version too! Another difference in this video is that I have baked this on a stove and also topped it off with ✨My 2-Ingredient Cream Cheese Frosting✨ I enjoy experimenting to create recipe-hacks so this frosting is my secret I’m letting out! I’ve never seen this hack and have been using it for years together. So here it is — First Time on YouTube!!! This Eggless (Stove-Top) Carrot Cake is soft, moist and truly filled with the goodness and sweetness of Carrots😋. My home was filled with the aroma of Cinnamon :) Pairing it with the Cream Cheese frosting is the perfect way to cherish it🤗 Try this soon! Mog Asum ❤️ Let There Be Love My Original Carrot Cake Recipe link:    • Soft & Moist Carrot Cake | Easter Special ...   Ingredients: (1 US Cup = 240ml) 2 Carrots, washed and peeled (weighing about 400 grams) Grate 200 grams and chop 200 grams (approximate, no need to be exact) 1/2 Cup or 100 grams Sugar (granulated) 1/2 Cup or 120ml Oil 1/2 Cup or 60 grams Curd 2 Tablespoons Salted Butter (room temperature; optional ingredient) 1/2 teaspoon Cinnamon Powder 1 teaspoon Vanilla essence 1 & 1/4 Cups or 150 grams Maida (all purpose flour) 1 teaspoon Baking powder 1/2 teaspoon Baking Soda 1/2 teaspoon Salt Add the grated carrot Bake in a 7-inch cake tin (greased with butter or Oil and dusted with flour) for 40-45 minutes on medium heat over the gas stove. In an oven, bake in a preheated oven at 180°C for 35-40 minutes. For My version of Cream Cheese frosting: 120g of Hung Curd (I strained 240g of Curd for 4 hours) 100g White Compound/Chocolate (Add a spoon or two of Milk if you find it thick) #ExperienceSusegad Music Credits: Claudia by C Alvares from the Konkani movie ‘Nirmon’. An instrumental by Tabitha Dias