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  • Preeti Shridhar

Carrot Cake

Winter vegetables give you so many options.

It is impossible to resist shiny red carrots. They simply becon me to use them in various ways. Gajar Ka halwa tops the list. After that comes my all time favorite Carrot Cake.

I have used only walnuts in the cake as my son doesn't like raisins. You can add 1/4 cup raisins.

I often make this cake with rum soaked fruits. It elevates the cake to the next level.

I have used fresh grated ginger root. You can easily replace it with 1/2 tsp ginger powder. Mix it with the dry ingredients.

A very moist and delectable cake.


Eggs 2

Oil 1/4 cup +2 tbsp

Raw Sugar 1/2 cup

APF 3/4 cup

Grated Carrot 3/4 cup

Baking Powder. 1/2 tsp

Baking soda 1/8 tsp

Cinnamon pd. 1/2 tsp

Fresh Ginger grated 1/2 tsp

Walnuts 1/2 cup


Preheat the oven at 180 degrees Celsius.

  1. Prepare a 6" round tin.

  2. Chop walnuts to bite size. Toss in 1 tsp flour.

  3. Mix flour, baking powder, baking soda, Cinnamon powder.

  4. Sift these a couple of times.

  5. Beat sugar and oil

  6. Add one egg at a time and beat thoroughly.

  7. Slowly add the flour mix and beat on low.

  8. Now add walnuts and raisins (if using).

  9. Beat to mix.

  10. Now fold in the carrots.

  11. Pour into the prepared tin. Bake for 30-35 minutes.

  12. Check with a skewer.

  13. Mine was done in 35 minutes.

  14. Let it cool in the tin for 10 minutes and then carefully invert it on a wire rack.

  15. Let it cool completely before you cut it.


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