Hey Foodies,
Carrot Cake, a cake with grated carrots in it! 😛
But seriously, this cake is divine.. I’ve made it a lot of time in past and failed to make as well.. But now, It comes out perfect everytime and has a delectably amazing flavor of all spice along with the light & spongy texture..
This cake can be had just as a tea time cake, or can be frosted with cream cheese or any icing for that matter. But I like to just with some icing sugar on top.. You can bake this in a loaf pan, a bundt pan or any shape 🙂
Believe me, carrot cake does sound boring at first.. But it is such a thing you get addicted to! It has happened with me and all of us in the family.. The light, soft & spongy texture is sooo goooodd! So, let’s get on with the recipe, shall we?
Video Recipe:
Text Recipe:
[widget id=”text-5″]- Flour - 1 Cup
- Carrots - ½ to ¾ cup [finely grated]
- Sugar - ⅔ cup
- Salt - a pinch
- All Spice - ½ tsp
- Baking soda - ½ tsp
- Baking powder - ½ tsp
- Oil - ¼ Cup
- Yogurt - ½ cup
- Nuts - 2 tbsp or upto ⅓ cup. {walnuts or almonds preferred}
- Salt - 2 Cup [For Baking]
- Start by heating a cooker with - 2 cups of salt, over that place a wire stand and a perforated plate. Cover and let it preheat.
- In a mixing bowl, add flour, powdered sugar, baking soda, baking powder, salt(a pinch), all spice powder, walnuts & whisk all well together.
- In another bowl jug mix - yogurt & oil. Whisk together to combine.
- Grease a 7" cake tin with oil, or a bundt pan of the same size.
- Pour the wet mixture, to the dry ingredients mix, also add the grated carrot and mix to combine all together. If the batter too thick, you can add a couple tbsp(s) of milk. It was good & dropping consistency for me.
- Pour the batter in the cake tin, and place inside the cooker. Try to keep in center for an even bake. Keep the flame low-medium and bake for 20-22 minutes.
- Check the cake with a skewer after 20 minutes by poking it in. If it comes out clean, its ready. If not, keep for some more time.
- Take the cake out of the cooker, and let it cool. Then using a knife, loosen the edges, and take the cake out. Serve with a dusting of powdered sugar or frost it with some cream cheese frosting and Enjoy the amusingly light & spongy carrot cake with tea, coffee or just as it is!
2. Nuts can be added upto ⅓ cup.
3. If you don't have all spice powder, you can also add some nutmeg & cinnamon powder or our very own garam masala.
4. I had a small 5.5" bundt pan so i used a normal 7" pan cause the bundt pan is too small to accommodate the cake batter. If you have a 7" one or bigger, use that!
5. Time the cake takes to bake will completely depend upon the size of cake tin, shape and also the flame. I used a 7" cake tin, and it was in low-med. Check the cake after 20 mins if you are using the same thing. In case of a 7" bundt pan, it will take about 25 mins.
It’s easy to make, and tastes yummy.. Why don’t you try it & let me know how it goes?
That’s all for today, Thanks!
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