Eggless Carrot Loaf
Aperçu
A carrot loaf made without eggs: dry ingredients and wet ingredients combined in one bowl, poured into a tin and baked. No country is named and none applies. It is a plain quick bread of the kind made everywhere. The lemon juice is doing chemistry rather than adding flavour. Mixed with milk it sours it into a substitute buttermilk, and that acid reacts with the baking soda to produce lift. In an eggless cake that reaction matters considerably more than usual, since there is no egg providing structure or aeration. Leaving the lemon juice out gives a dense, flat loaf. That is what makes it work at all. Eggless baking relies on the raising agents and on moisture, and this recipe has plenty of both: a cup of milk, three quarters of a cup of oil and a cup of grated carrot, which is largely water. The result is dense and moist rather than light, which the contributor describes accurately. Cream cheese frosting is suggested, which is the conventional carrot cake finish. The method is unusually brief, three steps, and the times given do not quite match, with a stated forty minutes against thirty in the method itself.
Ingrédients
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient. Cuisine, allergies et votre propre jugement
Préparation
- 1
Combine the dry ingredients in one bowl.
- 2
Combine the wet ingredients in another, including the lemon juice with the milk so it sours slightly.
- 3
Pour the wet into the dry and stir until a batter forms.
- 4
Transfer into a lined loaf pan.
- 5
Bake at 190°C for about 30 to 40 minutes, until a skewer inserted into the centre comes out clean.
- 6
Cool, then top with cream cheese frosting or serve as it is.
Notes de l’Africook
Notes personnelles de iam.nkay- Do not leave out the lemon juice. It sours the milk and reacts with the baking soda, and in an eggless cake that reaction is most of the lift.
- Let the lemon juice and milk stand together a few minutes before combining, so the souring has time to happen.
- Do not overmix once the wet meets the dry. Overworking develops gluten and gives a tough, rubbery loaf.
- Grate the carrots finely. Coarse shreds stay distinct and stringy rather than dissolving into the crumb.
- The source gives 40 minutes in one place and 30 in another. Check at 30 with a skewer and give it longer if needed.
- It is dense and moist rather than light, which is what an eggless loaf of this kind is.
Questions fréquentes
How does it work without eggs?
The raising agents and the moisture do the work. Lemon juice sours the milk into a buttermilk substitute, and that acid reacts with the baking soda to produce lift. Meanwhile a cup of milk, three quarters of a cup of oil and a cup of grated carrot keep it moist. The result is dense rather than light.
Why is there lemon juice in it?
To sour the milk. Combined, they make a buttermilk substitute, and the acid is what activates the baking soda. It contributes almost nothing to the flavour at a teaspoon. Leave it out and the loaf will be noticeably flatter and denser, since there is no egg to compensate.
What temperature and how long?
190°C, and somewhere between 30 and 40 minutes. The source gives both figures in different places. Check with a skewer at 30 minutes: it should come out clean or with a few moist crumbs. Loaf tins vary in depth, which affects the time considerably.
Can I make it vegan?
Almost. Replace the milk with any plant milk, keeping the lemon juice so it still sours, and the loaf itself is vegan. The cream cheese frosting is the only other dairy, and vegan cream cheese works. Nothing else in the recipe is animal derived.
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