Carrot Cake

Serves 4

60 mins

450 Kcal

Carrot cake is a delicious dessert that mixes the natural sweetness of carrots with warm spices. Carrot cake is suitable for any occasion. This soft and fragrant cake is simple to prepare and may be served frosted or unfrosted. Here is a simple carrot cake recipe to aid in preparing such a delicious dessert at home. Begin gathering your ingredients: 2 cups grated carrots, 1 cup all-purpose flour, 1 cup granulated sugar, 1/2 cup vegetable oil, 2 large eggs, one teaspoon baking powder, one teaspoon baking soda, one teaspoon of ground cinnamon, and a pinch of salt. A half cup of crushed walnuts or raisins may be added for flavour. Preheat oven to 350 F. Grease a round cake pan. Combine the eggs, sugar, and oil in a large mixing bowl. Add the grated carrots gradually and mix thoroughly. Combine the flour, baking powder, baking soda, cinnamon, and salt in another bowl. Combine them into a wet mixture gradually until combined. If you wish, add in the walnuts or raisins. Place the batter in your prepared cake pan and put it into the oven, baking for 25-30 minutes or till a toothpick inserted into the centre comes out clean. Let cool to frost with cream cheese frosting, or enjoy plain. This carrot cake recipe will surely please your family and friends and will always be a favourite dessert at your homes!

Ingredients required for Carrot Cake

250 gms carrot
200 gms maida
2 large eggs
100 ml oil
1/2 tsp cinnamon powder
200 gms bura
50 gms walnut
100 gms cream cheese
1 tsp baking powder
1/2 tsp baking soda

Cooking steps for Carrot Cake

1
Preheat the oven at 180 C.
2
This is one of the stages within the recipe because it helps the cake bake more evenly and rise.
3
While warming the oven, you may prepare your tin for the cake in readiness.
4
Use a round cake tin measuring 20 cm. Grease it with a little butter or cooking spray.
5
Line the bottom with parchment paper to prevent the cake from sticking.
6
This will make it easy to remove the cake after baking.
7
Mix all the dry ingredients. Grate 250 gms of carrots.
8
Use the carrots grated finely so that they get distributed even in the cake. 200 gms of maida (all-purpose flour),1 teaspoon of baking powder. This will help the cake rise .
9
1/2 teaspoon of baking soda. The other leavening agent to make the cake light and fluffy .
10
1/2 teaspoon of cinnamon powder. This adds a warm, spicy flavour.
11
A teaspoon of salt: It adds flavour on the whole.
12
Mix together these dry ingredients very well until they're just combined.
13
In another bowl, whisk together these wet ingredients until smooth and creamy. 150 gms of powdered sugar is then added to the cake. For sweetness, an addition of 100 ml of vegetable oil provides moisture in the cake.
14
Two large eggs provide structure and richness.
15
Use a hand whisk or an electric mixer to make it smooth.
16
Gradually add the wet mix to the dry ingredients.
17
Use a spatula or a wooden spoon to fold them gently until well incorporated. Do not overmix.
18
However, the dry flour will not be left in lumps.
19
Add 50g Chopped walnuts These give a good crunch and flavour to the cake also, add 50 gms raisins to this, and you get a lovely sweet surprise with every single bite.
20
Fold gently into the batter.
21
Pour the prepared batter into the greased cake tin.
22
With a spatula, level it and spread it evenly for even baking.
23
This tin should be put in a preheated oven and must bake for about 35-40 minutes.
24
To check if the cake is done, insert a toothpick into the centre of the cake.
25
It should come out clean or with only a few moist crumbs, meaning it's ready.
26
The wet batter on the toothpick means that it needs to be baked for a little more time before being checked again.
27
Once baked, remove the cake from the oven and allow it to cool in the tin for around 10 minutes.
28
That resting time is what allows the cake to be gently held together.
29
Then, carefully transfer the cake onto a wire rack to cool together.
30
Cooling that cake on a wire rack prevents it from becoming soggy.
31
While the cake is cooling, you would prepare your frosting.
32
Mix in a bowl 100 gms of soft cream cheese, 50 gms of soft unsalted butter, Powdered sugar 100 gms. Mix the above ingredients until smooth and creamy.
33
The cream cheese is lovely and tangy, which makes it a great addition to the sweetness of the cake.
34
Spread the cream cheese frosting over the cake top and sides with a spatula once cooled completely.
35
You should cover this cake well so that there's this delicious frosting layer.
36
To be creative, add another layer of chopped walnuts or a pinch of grated carrots on top. This does not only add to the presentation but also gives it an extra layer of flavour.

Shop Ingredients

Oil (100 ml)

148

170

138

144

153

278

144

729

236

175

Walnut (50 gms)

338

344

350

298

420

493

603

318

295

437

Maida (200 gms)

Cream Cheese (100 gms)

180

359

710

Cinnamon Powder (1/2 Tsp)

118

150

Baking Powder (1 Tsp)

Eggs (2 large)

119

124

227

149

340

252

Baking Soda (1/2 Tsp)

Carrot (250 gms)

FAQs

Could I substitute the oil for carrot cake?

Yes, you can substitute oil with applesauce or even melted coconut oil to get a healthy version. Or you could use unsalted butter. This is just going to make the cake more richly flavoured. Just remember that using butter might make it a tad bit different in terms of texture, as it is slightly more dense.

How to store leftover carrot cake?

Let the remaining carrot cake be covered with plastic wrap or an airtight container. That way, it can stay at room temperature for up to 2-3 days or refrigerate it to last about a week in the fridge. If you want to last longer, freeze the cake. Wrap individual slices with plastic wrap and put them in a freezer-safe container; it can last up to 2-3 months.

Can chopped nuts or raisins be added to carrot cake?

Absolutely! Walnuts or pecans and raisins make carrot cake. Add either or both to the mix; about 1/2 to 1 cup will do. Chop the nuts coarsely, soak the raisins in warm water for a few minutes, then add them to plump out.