Ingredients:

For Cake:

1. Plain flour- 200 gms
2. Condensed milk- 350 ml
3. Fresh milk- 150 ml
4. Yogurt- 3 tbsp
5. Baking powder- 1 tsp
6. Baking soda- 1 tsp
7. Butter- 100 gms
8. Vanilla essence- 2 tsp

For Frosting:

1. Lukewarm milk- 2 tbsp
2. Sugar(powdered)- 1½ cup
3. Butter(unsalted)- 70 gms
4. Cocoa powder- 70 gms
5. Vanilla essence- 2 tbsp
6. Chocolate chips- ½ cup

Method:

1. Preheat the oven at 300ºF.
2. Assemble the flour, baking powder and baking soda in a mixing bowl.
3. Beat condensed milk with butter with a hand mixer.
4. Add yogurt to condensed milk and and beat again.
5. Pour this mixture into the milk and beat till mix well.
6. Mix both the mixture with a spoon and beat with hand mixer till uniform and smooth.
7. There is no need to over beat the batter to avoid hard texture.
8. Now grease and line the cake tin and transfer the batter on it.
9. Place in the oven and bake for 45 minutes at 300ºF.

For Frosting:

1. Take all the ingredients of frosting(except chocolate chips) in a mixing bowl.
2. Beat with a hand beater till it become smooth.
3. Frosting on the top and around the sides of cake.
4. Spread the chocolate chips, eggless vanilla cake is ready.

1. All purpose flour- 200 gms
2. Red carrot- 250 gms
3. White sugar- 1 cup
4. Cinnamon powder- 1 tsp
5. Eggs- 3
6. Baking soda- ½ tsp
7. Baking powder- 1 tsp
8. Butter- 100 gms
9. Salt- a pinch
10. Honey- 2 tbsp
11. Lemon juice- 1 tsp
12. Vanilla essence- 1 tsp

For Frosting:

1. Softened butter- 2½ tbsp
2. Cream cheese- 3 tbsp
3. Powdered/icing sugar- 1½ cups
4. Vanilla essence- 1 tsp

Method:

1. First of all wash, peel and grate the carrots.
2. Preheat oven to 350°C and grease a cake tin.
3. Place a greaseproof paper piece into the bottom of cake tin.
4. Whisk flour, salt, cinnamon, baking soda and baking powder in a mixing bowl.
5. Beat the eggs with the help of electric mixer until light.
6. Add sugar, butter, lemon juice, honey and vanilla essence and beat again for two minutes.
7. Mix flour mixture and grated carrots, knead the batter till smooth.
8. Transfer the batter in to cake tin and bake it for 25-30 minutes.
9. Test by insert the tooth pick when it comes out clean loosen the cake from pan.
10. Cool the cake completely for frosting.

Frosting:

1. Take butter and sugar in a bowl and blend them.
2. Add vanilla extract and cream cheese and blend until creamy and fluffy.
3. Frosting the cake on the top and around the cake.
4. Carrot cake is ready to serve.

1. Condensed milk/milkmaid- 500 ml
2. Butter- 75 grams
3. Beaten cream- 150 grams
4. Baking powder- ½ tsp
5. Flour- 100 grams
6. Baking soda- 1 tsp
7. Water- 75 ml
8. Vanilla essence- 1 tsp
9. Chopped almond – 50 gms

Method:

1. Preheat the oven at 150 °C.
2. Take flour, baking soda and baking powder in a mixing bowl and mix well.
3. Add Melt butter, condensed milk and vanilla essence in bowl.
4. Mix both the mixture and and make a smooth batter by electric hand mixer.
5. When you find that there is no lumps stop mixing.
6. Grease the bake pan and pour the batter in to bake tin.
7. Bake the cake in oven for 20-25 minutes.
8. When cake bake perfectly loosen the cake from tin.
9. Cool the cake and cut in to layers.
10. After that layer on top and around the cake, smooth the cake with knife.
11. Garnish the cake with almonds and cream and allow to set the cake.
12. Eggless cake is ready.

Ingredients:

1. Egg- 3
2. White sugar- 1½ cups
3. All purpose flour- 2 cups
4. Softened butter- 1½ tbsp
5. Vanilla extract- 1 tsp
6. Baking powder- 2 tsp
7. Milk- ¼ cup
8. Salt- ¼ tsp
9. Lemon Zest(upper yellow part)- 1 tsp(optional)

For frosting:

1. Softened butter- 2½ tbsp
2. Lukewarm milk or Cream- 3 tbsp
3. Powdered/icing sugar- 2 cups
4. Vanilla extract- 1 tsp

Method:

1. Preheat oven to 350 degrees F and grease and flour to the cake pan.
2. Take butter and sugar in a bowl and beat by hand mixer until fluffy.
3. Now add eggs, flour, baking powder milk, salt, vanilla extract and lemon zest.
4. Beat the batter for few minutes slightly until it is creamy and smooth.
5. Transfer the batter in to cake pan and bake it for 25-30 minutes.
6. Test by insert the tooth pick when it comes out clean loosen the cake from pan.
7. Cool the cake completely for frosting.

Frosting:

1. Take butter and sugar in a bowl and blend them.
2. Add vanilla extract and lukewarm milk and blend until creamy and fluffy.
3. Frosting the cake on the top and around the cake.
4. Vanilla cake is ready to serve.

1. All purpose flour- 1 cup
2. Baking powder- 1 ½ tsp
3. Vanilla essence- 1 ½ tsp
4. Unsweetened cocoa powder- 2 tbsp
5. Milk or water- ¼ cup
6. Vegetable oil- ¼ cup
7. Sugar- ½ cup
8. Salt- 1 pinch
9. Eggs- 2

For frosting:

1. Softened butter- 2 tbsp
2. Unsweetened cocoa powder- ¼ cup
3. Powdered sugar- 2 cups
4. lukewarm milk- 3 tbsp
5. Vanilla extract- 1 tsp

Method:

1. First of all preheat oven to 350° F, grease and flour 9 inch bake tin.
2. Mix all purpose flour, baking powder, sugar, cocoa powder, salt and vanilla essence in a bowl.
3. Then add milk or water, vegetable oil and eggs.
4. Mix the mixture until smooth, either by hand or by using mixer at slow speed, it will be better to mix by hand.
5. Now transfer the mixture to bake tin, bake at 350° in the oven.
6. After 30-35 minutes test by insert and removing a tooth pick, if it comes clean loose cake from pan.
7. When the cake has cooled, cut the cake through the middle to make two layers.

Frosting

1. Take softened butter with powdered sugar in a bowl, add vanilla, cocoa and 4 tablespoons lukewarm milk.
2. Blend the mixture slightly until smooth.
3. Frosting between the two layers on top and around the cake.
4. The cake should serve at room temperature.

1. Milk : 1 liter
2. Tartaric powder : ½ tsp
3. Lemon : 1
4. 6-8 saffron threads, soaked in 1 tbsp water
5. Sugar : 100 grams
6. Corn Flour : 1 tsp

For Decoration:

1. Dried fruit
2. Silver leaf
3. Cream: 1-2 tbsp
4. Green cardamom powder : ½ tsp

Method:

1. Boil the milk.
2. Take tartaric powder and add it to milk, pinch by pinch with lemon juice until milk starts to curdle.
3. Make mixture thick by cooking.
4. Now sprinkle it in corn flour, dissolved in some extra milk.
5. Simmer it for another 3-4 minutes.
6. Now Stir this in saffron.
7. Spread it in a tray by making a thick layer of one inch.
8. Now Cool it.
9. Decorate it with Cardamom powder, dried fruit, silver leaf, and cream.