Carrot Cake

Carrot Cake

Carrot Cake
Recipe source: Leelabean

2 cups all-purpose flour
2 tsp baking soda
1 tsp salt
1 cup white sugar
1 cup brown sugar
2 tsp cinnamon powder
½ tsp nutmeg grated
½ tsp ground dry ginger
¼ tsp cardamom powder
¼ tsp cloves powder
1 ¼ cups oil (canola or sunflower)
2 tsp vanilla essence
4 large eggs
3 cups grated carrots (grate or use chopper)
¾ cup chopped walnuts
½ cup raisins

No electric beaters required- 2 bowls and a whisk.
Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger, and cardamom powders in a bowl.
In a larger bowl, whisk white sugar, brown sugar, oil, and vanilla until mixed well.
Add eggs, one at a time and whisk well.
Add half of the flour mixture and whisk to combine.
Add the carrots and mix.
Add rest of the flour and nuts and mix well.
Pour into desired baking tray lined with parchment paper and bake in a preheated oven at 160 degree Celsius for 35-40 mins or until a toothpick inserted in the center of the cake comes out clean.
Let the cake rest in the pan for 5 mins. Invert and let it cool on a wire rack.

Perfect birthday layer cake!!

Carrot cake


Eggless Carrot Cake

Eggless Carrot Cake

Eggless Carrot Cake
Adapted from Sharmispassions

1 cup all-purpose flour
½ tsp baking powder
½ tsp baking soda
¼ tsp nutmeg powder
¼ tsp salt
¾ cup yogurt
¼ cup olive oil or sunflower oil
½ cup grated carrot
½ cup sugar
1 tsp vanilla essence
¼ cup nuts (optional)

Sieve flour, baking powder, baking soda. Add salt and nutmeg powder.
Mix yogurt, sugar, vanilla essence and oil till sugar dissolves
Add carrot.
Add flour and whisk till smooth. Add nuts if you are using.
Bake in a preheated oven at 150 degree Celsius for 20-25 mins or until a skewer inserted in the center comes out clean. The top of the cake will attain a light brown colour.
Cut ‘n serve.

Eggless Carrot Cake 1