Once when I asked her to share with me how she used to make the carrot cake, she was blank. She just said, “I know what all goes into it, but don’t ask me the measurements!” I was flabbergasted. How was I supposed to recreate umma’s taste with her topsy-turvy recipe? I searched a lot of carrot cake recipes online but nothing was close to what umma used to make. That is when I chanced upon this one and immediately it clicked that it had exactly the ingredients that umma used to make, except the cinnamon – she is not a fan of it, in fact she hates it! I have used this recipe several times with good results. Last time when I went on vacation, I had made it at my in-laws place as well, and they just loved it. The only thing is that now I use more wholewheat flour than all-purpose flour and trust me, it tastes even more better! I also add cinnamon as I love the taste of it. Off to the recipe…
Updated with new pictures and recipe on September 3, 2020: I had received an invite for an Instagram collaboration, where we were supposed to cook anything which is “mom special”. Instantly, what came into my mind was this carrot cake. I haven’t baked this in a long time. That madness of wanting to try new bakes is always preceding than trying all-time favorites. 🙂 I decided to bake this cake, reshoot the pictures and maybe have a look at the recipe again. While going through, I realized that umma never had baking powder in her pantry and the recipe I had referred to used a mix of baking powder and baking soda. I decided to bake the cake with only baking soda. I was a little nervous, because baking soda has a much more notoriety in changing the texture and taste of end product if used in excess. I did some research and replaced to use only baking soda. I skipped the cinnamon, that I had used earlier, because as I mentioned, umma never liked cinnamon and I doubt if we ever had it in our house. 😀
As you can see, there are not much textural differences, however I felt this recipe made the recipe more moist, than airy, which is the texture I love with cakes. I must have eaten almost half of the batch that I baked for this one. Hehe… It is a big cake, so you can enjoy it for your evening tea for at least a week. If you have leftovers, then you can definitely freeze it and defrost it within 3 months. The cake is really moist, so do not leave it out for too long if your kitchen is humid. I hope you will soon make this and enjoy it with your family. It is an amazing cake to share as well. For the step by step, do hop onto my Instagram handle to see them. If you find it interesting, do give me a follow as well. 🙂
- 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)
- Preheat oven to 180 degrees. Grease and flour a 9 inch pan generously and set aside.
- Sieve the dry ingredients from flour to salt in a bowl and set aside.
- Beat eggs till fluffy, about a couple of minutes.
- Add the sugar and beat till the mixture becomes pale.
- Add the oil and beat till combined.
- Add in the dry ingredients and beat just till combined.
- Finally fold in the grated carrots. Do not overmix!
- Pour into the pan and bake for 60 to 75 minutes till skewer comes out clean.
- Cool in the rack for 10 minutes and then flip on to a cooling rack.
- Cool completely, slice and serve with a cup of hot chai or coffee!
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.