Simple Carrot Cake

Memories are always memories, whatever said and done… When we were kids, whenever we wanted cake, umma would always make a carrot cake. That is the only cake she knew and she made till we – my sister and I – took over and starting experimenting different varieties that we used to cut out from kid magazines. She used to make this very rarely because she is not very keen on making cakes. She would rather fry us some ullivada or pinjiyappam. We used to volunteer to grate the carrots so that she would make it. Once the carrots would be grated, both of us would so enthusiastically look at how she would dump the ingredients into the mixing bowl and keep testing the sugar. That is one thing with umma – she would keep putting in till she feels that the batter is fine. And MaShaAllah, each time she would make the cake, it would turn out perfect and with the same taste. I always wonder that once I started getting more interested in cooking and baking, the first basic everybody tells you is “cooking is an art, baking is a science”. However, umma proved that baking is also an art with this cake, as she absolutely followed no measurements. Once she would pour the batter into the pan and put it into the pressure cooker for “baking”, we would fight over to lick the bowl! Hehe… Thinking of it now, I feel I am in umma’s position – when I do the mixing, I have one head each on both sides so eagerly waiting to see what I am doing and then to fight over the bowl… Life is all about a full circle, right? πŸ™‚


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. πŸ™‚ 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. πŸ˜€

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. πŸ™‚

Keeping my old pictures on the blog, like I usually do.Β  Some of the rare old posts that had more than one click added to it… hehe… The below were night clicks, but I don’t feel they were that bad, isn’t it? Decent enough clicks, considering the many that are so crappy on the blog… Hehe… As much as I believe that you need to have working recipes more than amazing pictures, it is true that everyone eats with their eyes before even going through the post or jumping straight to the recipe. I can’t say I am sticking to it even now, but I guess somewhere I am better… maybe… πŸ™‚


Simple Carrot Cake

Course Cakes
Cuisine Indian
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 8 -10
Author Rafeeda


  • 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


  • 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!


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. πŸ™‚
You can substitute cinnamon with cardamom powder.

Join the Conversation

  1. Healthy and delicious!! this reminds me that I should try out carrot cake too but keep forgetting always πŸ˜€

    1. You should make it Aara… you will definitely love it… πŸ™‚

    1. Thanks a lot Remya…

  2. That's such a yummy cake dear.. Wow you used whole wheat flour too.

    1. Thank you so much Gloria…

  3. awesome!soft, healthy and fluffy looking cake dear..

    1. Thank you so much Priya…

  4. Looks so soft… healthy recipe, thanks for sharing πŸ™‚

    1. Thank you so much Gauri… πŸ™‚

  5. Nice touch to add half wheat flour Rafee. The carrot cake sounds wonderful and of course cinnamon goes so well with carrot cakes. And while we are at it, pass me the batter bowl too πŸ˜›

    1. Haha… coming in after long time, madam!!! Thank you so much Priya… πŸ™‚

  6. Wow thats a really talent ..My amma never baked but for all the other things that she makes like kallathappam, kinnathappam etc when I ask for measurement its the same..i never got measurements from her πŸ™‚ Thanks for the lovely comment ur my blog dear πŸ™‚

    1. Thank you so much Vinee… and you are always welcome! πŸ™‚

  7. Hi!… Came across ur blog through the comment section of another!! Will follow ur blog and will be happy if you follow me back. Already went through some recipes.
    This carrot cake looks super moist!!
    Would love if u visit my space!!

    1. Thank you so much Padma for coming by.. will visit your space soon…

  8. lovely cake,looks very healthy n delicious..I had tried a similar one and came out good..:)

    1. Thank you so much Julie… πŸ™‚

  9. Very delicious carrot cake………I too feel it here..whenever I bake a cake, both dad n the little one fighting for finishing the batter left in the bowl…. πŸ™‚

    1. Thank you so much Remya… here, the dad is never in picture! πŸ™‚

  10. Rafee I have found that nadan cinnamon is much more stronger than the barks we get here. Measurements for the moms is always fistfuls and handfuls :))) Cake looks yummm.

    1. Hmm… can be the reason why umma hates it! Thank you so much Meenamma… πŸ™‚

  11. Lovely replication of mums carrot cake. I like to make anything simple and here's to one which I gonna try soon.

    1. Thank you so much Nava…

  12. so damn healthy n delicious

    1. Thanks a lot Kalpana…

  13. Looks simple and delicious…rafee…

    1. Thank you so much Shahina…

  14. superb cake, looks so moist and delicious yet healthy too!

    1. Thank you so much Sona…

  15. Healthy carrot cake made with Whole wheat flour. Flavourful tasty cake love this version Rafee.

    1. Thank you so much Eliza…

  16. Tried this recipe on stovetop and came out too yum!!!

    1. Rafeeda AR Author says:

      Thanks a lot Najah!

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