Be My Guest – Carrot Cake

PinThis series called “Be My Guest” doesn’t only have bloggers that I invite. There are many whom I know who volunteer to be a part of this series, plus I get a lot of emails too. Most of the time, I have to screen through them since I want to showcase only food bloggers who are genuinely interested in doing their work.


At the end of 2017, I had an email from Sukhmani, who blogs at Kitchen Islande, for featuring a guest post. She is a brand new blogger, who just started her blog journey last October and I liked that she went ahead and asked me if she could be a part of the blog. Since December and January were already done, I asked her to do in February. And here she is! I don’t know whether she did gauge that I love a good carrot cake! Banana bakes is what blogging made me fall in love with, but carrot cakes are my first love, since it was the only cake umma would make and we would happily gorge on them whenever she would do that.


Her recipe is different from mine, in a way that there is a lot of crunch in the way of some walnuts and some additional spices as well. Do go on to read about her and her treat, which is such comfort food on cold evenings! Aren’t the photgraphs so dreamy? 🙂 Off to the post…




This is my first guest post ever and I am glad I could write for someone as welcoming and humble as Rafeeda. I have only recently started a food blog of my own, basically a creative outlet that stops me from becoming a complete corporate slave. My name is Sukhmani and I am from Punjab. I just graduated from Law school and am working at a Medical Tourism firm. I started Kitchen Islande in October. This blog was born out of the idea that we were all graduating from college and stepping into the real world where we would have to make our own food, take care of ourselves. I wanted to provide simple recipes to people like me, who are strangers to ‘adulting’. I love blogging because it gives me so much happiness. (It is an added bonus when I come across warm people like you!)


The Big Sweet Tooth – 4 words that could define my existence! I love all things sweet. I found your blog to be so relatable and that is why I felt like I had to drop in an email. For today’s post, I decided to share this recipe for a Carrot Cake. In Punjab (India), where I am from, winters and carrots go hand in hand. Right from ‘Gaajar Ka Halwa’ to ‘Gaajar ki barfi’, we can all whole-heartedly appreciate the taste of carrots. Not only are they rich in fibre and super healthy, amazing desserts can be made out of them.






  • 3 eggs
  • 150 g sugar
  • 200 g self-raising flour
  • 1tsp vanilla essence
  • 150 g walnuts
  • 300 g carrots
  • 50 g hung curd
  • 1 tbsp baking powder
  • ½ tsp cinnamon powder (or more, if you like cinnamon)
  • ½ tsp of ground ginger
  • 150 ml vegetable oil


  • First of all, chop the walnuts and quickly toast them in the oven. Keep aside.
  • Take the carrots and grate them. Keep aside.
  • Whisk together the vegetable oil and brown sugar. Then, add the hung curd.
  • Add in the eggs, one at a time.
  • Fold in the sifted flour and baking powder.
  • Add the grated carrots and the toasted walnuts.
  • Add the vanilla essence.
  • Add the cinnamon powder and the grated ginger.
  • Whisk all the ingredients together.
  • Take a round tin and grease it well. Pour the cake batter.
  • Bake at 165C for 40-45 minutes or until an inserted skewer comes out clean.




Thank you so much Sukhmani for this beautiful cake as a guest post…  As I finished the post, I was reminded that even Hiba had come along with a carrot cake during her guest post! Just shows there are so many ways of making this delicious cake…  😀 Have a great weekend, all of you!


Join the Conversation

  1. Lovely post and the guest ! Thanks Rafee for introducing us to such lovely new bloggers 🙂

    1. Rafeeda AR Author says:

      Thank you so much Ruxana… 🙂

  2. oh what is hung curd? I love carrot cake..but never add curd before. This is something I should try.

    1. Rafeeda AR Author says:

      Hung curd is basically yogurt devoid of its whey. So you tie up the yogurt in a muslin cloth so that it becomes really thick and you use it into the recipe as advised…

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