Carrot Cake

     I did not bake anything for almost a year and now I have a huge number of bookmarked recipes in my list. I have been longing to bake the classic carrot cake and looking for a good recipe. As I am not too keen in using butter for my cakes, I decided to follow the recipe in my mini cookbook.I really loved the flavour of the spices added to this cake. The cake was very spongy, light and very moist.The usual cream cheese frosting would have been really good, which I plan to do the next time I bake this cake.

Recipe source- Periplus mini cookbooks-Classic essential cakes

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Carrot Cake Yum
Course dessert
Prep Time 15 minutes
Cook Time 60 minutes
Course dessert
Prep Time 15 minutes
Cook Time 60 minutes
  1. Preheat oven to moderate 180c.Brush a pan with melted butter or oil.Line base with baking paper. Place carrots,sultanas,walnuts and sugar in a large bowl.Add combined eggs and oil. Add sifted flour,spices and soda.Combine with a wooden spoon. Pour into prepared tin.Smooth surface. Bake for 1 hour or until a skewer comes out clean when inserted into center.Leave in tin for 10 minutes before turning onto wire rack. [Cream cheese frosting is best for carrot cakes though I did not use it on my cake. If you wish to frost combine 180g of cream cheese and 1/3cup icing sugar untill light and creamy.Spread on the cooled cake.Dust with mixed spice or nutmeg if desired. Add a teaspoon of lemon rind to the frosting for a change. ]
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  1. Sangeetha Nambi

    Very spongyyyyyy……..

  2. Hamaree Rasoi

    nice comeback after a long baking break 🙂 evenly baked carrot cake

  3. jeyashrisuresh

    Very soft and spongy cakes, nice addition of carrots in cake

  4. Priya Suresh

    Super spongy and yummy cake,wish to have a slice rite now.

  5. Nice cake. looks tempting. How are you Sowmya?

  6. Divya Pramil

    Looks very soft and delicious :)Happy to follow you :)

  7. This is one nutritious cake.


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