About carrot cake recipe
Carrot Cake, often referred to as Gajar Cake, is a beloved treat known for its delicious flavor and beautiful appearance. It includes grated carrots, flour (maida), sugar, and oil, along with other essential ingredients that come together to create a moist and flavorful cake.
Carrot cake has a distinct sweetness from the carrots and a magnificent color that makes it visually appealing. It can be stored well even in warmer weather and is often served at birthday parties, celebrations, and special occasions. Additionally, carrot cake can also be made using whole wheat flour (atta), offering a healthier twist without compromising on taste.
It is not only very tasty but also quick and easy to make. In the market, you can find two types of carrots: orange and red. You can use either color of carrot for making carrot cake, as both will add a wonderful flavor and color to the cake.
Carrots are the best source of beta-carotene, which is highly beneficial for eye health. In addition, they are also known to improve digestion and heart health. Whether it’s carrot cake or any other type of cake, it’s always a favorite among kids.
Indeed, carrot cake can be a favorite choice for everyone at home! You can add cream cheese icing on top for extra flavor, but even without the icing, it tastes absolutely delicious. Whether it’s a snack for kids in the evening, a dessert, or paired with a glass of milk in the morning, carrot cake makes for a perfect treat anytime.
Let’s make Carrot Cake. If you liked this recipe, don’t forget to explore my other recipes by clicking on the link below.
Subtitle
About carrot cake recipe
Ingredients
How to make carrot cake
Tips and FAQ
Ingredients
Flour (Maida) – 1 cup
Yogurt – 1/4 cup
Oil – 1/4 cup
Powdered Sugar – 3/4 cup
Baking Powder – 1 teaspoon
Baking Soda – 1/2 teaspoon
Salt – A pinch
Cinnamon Powder – 1/4 teaspoon
Grated Carrot – 1/2 cup
Dry Fruits – A handful
Milk – As needed
How to make carrot cake
In a bowl, add oil. Then, add yogurt and whisk it well. Add powdered sugar and whisk again. Finally, add grated carrot and mix it well. Set this bowl aside. In another bowl, add flour (maida), baking powder, baking soda, salt, and cinnamon powder. Gradually mix the dry ingredients into the wet mixture in the first bowl, stirring slowly to combine.
Using the cut and fold method, mix all the flour into the batter. This technique helps prevent lumps in the batter. Once the dry ingredients are well mixed, add the dry fruits and fold them in. Gradually add milk to achieve a smooth batter consistency. Grease a cake tin with oil and pour the batter into it. Preheat the oven to 180°C and bake the cake for 30-35 minutes. Your Carrot Cake is now ready.
Tips
You can replace flour (maida) with whole wheat flour (atta) in carrot cake, but keep in mind that the cake will be slightly heavier compared to one made with maida.
Always add milk at the end to adjust the batter consistency. The batter should not be too thin or too thick, just smooth enough to pour.
For the carrot cake, you can use any seasonal carrots available. Fresh, tender carrots will work best, giving the cake a delicious flavor.
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