Simple Carrot Cake

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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. 🙂

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Simple Carrot Cake

Course Cakes

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 8 -10

Author Rafeeda

Ingredients

• 1 cup all purpose flour
• 1 cup wholewheat flour
• 1 tsp baking soda
• 1/2 tsp salt
• 4 eggs
• 1 cup sugar
• 1 cup vegetable oil
• 2 cups grated carrots about 3 large carrots

Instructions

• 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!

Notes

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.