Carrot Cake time!!!


We are predominantly a chocolate family, at least my husband is. And because of him, most of our desserts are chocolate based and if he could, we would have chocolate for breakfast, lunch and dinner. So when we have friends and family over, we serve chocolaty desserts be it ice cream, cake, pudding or just plain chocolate. But just because we are crazy about chocolate doesn’t mean our guest should be, so when I was looking into other desserts, one things that surprisingly struck a chord with my husband was this carrot cake recipe. When I first made this cake, he was very reluctant to try it. But then when he did try it, he loved it. Its uber moist, extremely tasty, oh so fluffy and such a versatile dessert. I pair them with tea, coffee or plain old vanilla ice cream whereas my husband walks in and out of the kitchen helping himself to several pieces of it. This has become my go to cake when I don’t want anything chocolate.
I don’t know where I got this recipe from. It was written on a scrap paper which I found in one of my note book. I don’t remember if I got it online or off a magazine, but to whomever this recipe belongs to, I thank you from the bottom of my heart for your have changed my life.
It is very easy to make and all you need is a hand whisk and bowl. Try it because I know you will love it. 🙂



•2 cups All purpose flour
•1 1/2 cups neutral vegetable oil ( eg.Canola oil)
•2 cups Sugar
•4 Eggs
•2tsp Baking soda
•1tsp Salt
•2tbps ground cinnamon
•3cups Grated carrots
•125gms of walnuts/Cashewnuts/mix of both
•2tsp Vanilla essence

1.Preheat the oven to 300°F
2.In a bowl, beat the eggs, oil and sugar until smooth.
3.Sift the flour, baking soda, salt and cinnamon in a bowl
4.Mix the dry ingredients with the wet. Keep in mind not to over work the batter. The mixture will be thick but dont worry. Fold in the grated carrots with the batter. this will loosen up the mixture quite significantly.
5.Fold the chopped nuts into the batter
6.Grease two 8″ cake pans.
7.Pour the batter into the pans and bake for 50-60min until a skewer comes clean.


1. Grate the carrots. Do not chop them in a food processor. After grating, keep the carrots in a bowl and while adding to the batter, incorporate the juices in the bowl as well.
2. Do not overwork the flour. Overworking the flour makes it dense and less fluffy.
3. Traditionally the cake calls for walnuts, but if you dont have them any buttery nut (eg. Cashewnuts) will work just fine.
4. Cream cheese frosting is the most popular frosting for the cake. And if you are not in the mood for fancy frosting, cut a nice pattern on a piece of paper and place it over the cake. Take some icing sugar and dust the cake. Then gently remove the design and you will have simple and beautiful design over your cake. 🙂


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