By Shreya Sarpal
April 29, 2026
Moist crumbs scented with cinnamon, sweet grated carrots, and crunchy walnuts give this eggless cake bakery-style charm at home. Each slice stays tender, lightly rich, and perfect with tea, coffee, or late-night cravings.
1 cup rice 1 cup grated coconut 2 tablespoons ghee 1 teaspoon urad dal 1/2 teaspoon mustard seeds 1 red chilli A few curry leaves 1/2 inch ginger Salt to taste
Preheat oven to 180°C and grease or line a loaf tin for neat release later.
In one bowl, combine flour, baking powder, baking soda, and cinnamon until evenly mixed.
In another bowl, whisk sugar, oil, milk, and vinegar until smooth and slightly glossy.
Fold dry ingredients into wet mixture, then add grated carrot and walnuts gently.
Pour into tin and bake 30-35 minutes until a skewer comes out clean. Cool before slicing.