Simple Carrot Cake
Recipe type: Cakes
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
  • 1 cup all purpose flour
  • 1 cup wholewheat flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 4 eggs
  • 1 cup sugar
  • 1 cup vegetable oil
  • 2 cups grated carrots (about 3 large carrots)
  1. Preheat oven to 180 degrees. Grease and flour a 9 inch pan generously and set aside.
  2. Sieve the dry ingredients from flour to salt in a bowl and set aside.
  3. Beat eggs till fluffy, about a couple of minutes.
  4. Add the sugar and beat till the mixture becomes pale.
  5. Add the oil and beat till combined.
  6. Add in the dry ingredients and beat just till combined.
  7. Finally fold in the grated carrots. Do not overmix!
  8. Pour into the pan and bake for 60 to 75 minutes till skewer comes out clean.
  9. Cool in the rack for 10 minutes and then flip on to a cooling rack.
  10. Cool completely, slice and serve with a cup of hot chai or coffee!
The batter will be really thick before adding the carrots, but as you add the carrots, you will see it getting moist.
Cover the pan loosely with aluminium foil after baking for 45 minutes so that you don't have a burned top!
For some crunch, you can add some chopped cashew nuts. It is definitely a fantastic addition, though I like my carrot cakes plain. :)
You can substitute cinnamon with cardamom powder.
Recipe by The Big Sweet Tooth at