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  • Preeti Shridhar

Kali Gajar (black carrot cake)

In Winter the vegetable market is filled with huge mounds of different vegetables. In North India, if you are lucky you might find a few black carrots peeping at you, just a few amongst many... And that is what your eye would catch, the rest is then a pure fantasy. What you get is a super moist and delectable cake. The color is to die for. Do try this cake.


Eggs 2 Oil 1/4 cup +2 tbsp Jaggery pd 1/2 cup APF 3/4 cup Grated black Carrot 3/4 cup Baking Powder 1/2 tsp Baking soda 1/8 tsp Cinnamon pd 1/2 tsp Ginger pd 1/2 tsp Walnuts 1/2 cup Candied ginger 1 tbsp optional Dates 2 optional


  1. Preheat the oven at 170 degrees Celsius.

  2. Prepare 6" round tin.

  3. Chop walnuts, candied ginger and Dates.

  4. Mix flour, baking powder, baking soda, Cinnamon powder and Ginger pd.

  5. Sift these a couple of times.

  6. Divide the flour mixture into three parts.

  7. To one part add the fruits and mix well.

  8. Keep the remaining flour mix aside.

  9. Beat sugar and oil

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

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

  12. Now add the fruits and flour mix. Beat on low.

  13. Beat only to mix. Take care not to over mix.

  14. Now fold in the carrots.

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

  16. Check with a skewer.

  17. Mine was done in 35 minutes.

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

  19. Let it cool completely before you cut it.

Note : you can also use half walnuts and half raisins.


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