28 Jan 2014

Carrot Cake Recipe

I love Carrot Cake! Next to chocolate cake, this is my most favorite cake. And unlike chocolate cake, I can eat this without feeling guilty! The day after I bake a carrot cake, I wake up with a smile on my face! Knowing that I can have a slice of this cake, brightens up my day! 
Carrot Cake




I have baked many carrot cakes but this recipe stands out as my most favorite. It is absolutely delicious and moist. The carrots and the spices gives it a wonderful flavor. The taste and flavor of this cake deepens after 24 hours as the spices blends together but I cannot wait for 24 hours to cut this cake! I usually end up burning my tongue eating a slice as soon as it's out of the oven!

This time, I baked it for my sister in law's birthday and we enjoyed it thoroughly! 

Check out the other carrot bakes here - Eggless Whole Wheat Carrot Muffins, Instant Microwave Carrot cake - both are no eggs, no butter recipes!

CARROT CAKE
Preparation time 20 mins | Cooking time 40 minutes | Serves - 8 to 10 slices
Recipe Category - Dessert | Recipe Cuisine - World | Recipe Source - Sally's Baking Addiction

Ingredients
  • Brown Sugar (200 gms) - 1 cup packed (light or dark brown)
  • Vegetable Oil (180ml) - 3/4th cup 
  • Yogurt (60 gms) - 1/4th cup
  • Eggs - 3 large
  • Flour / maida(250 gms) - 2 cups
  • Vanilla Extract - 2 tsp
  • Baking Soda - 1 tsp
  • Cinnamon powder - 2 tsp
  • Nutmeg powder - 1/4th tsp
  • Salt - 1/2 tsp
  • Carrots (260 gms) - 2 cups (finely grated)
  • Walnuts - 2/3rd cup, chopped
  • Raisins - 2/3rd cup

Carrot Cake



Method
Preparation - Pre heat the oven to 180 degree C. Line and grease a 8 or 9 inch pan. Wash and grate the carrots. From the 2 cups of flour, take 1 tbsp and coat the carrots and another 1 tbsp for the walnuts and raisins. Set aside.  

1. In a large bowl combine the brown sugar and oil. 
2. Beat in the yogurt until fully combined. Mixture will be gritty and thick. 



3. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. Set aside.
4. Sift in the flour, baking soda, cinnamon, nutmeg, and salt. Or pre sift and add in small batches.



5. With a spatula, manually stir the dry ingredients into the wet ingredients until just combined, do not overmix. 



6. Fold in the carrots, walnuts and raisins. 
7. Pour into prepared pan.



8. Bake cake for 35-40 minutes or until toothpick inserted in the center comes out clean. Do not overbake, which will dry out cake.

This cake can be stored in refrigerator for 5 days.

Enjoy the cake!


Carrot Cake


Notes
1. Coating the carrots, walnuts and raisins with flour, will prevent it from sinking to the bottom of the cake.
2. Use thick yogurt. 
3. Any flavorless vegetable oil can be used. I used sunflower oil.
4. The cake tastes best after 8-12 hours when the spice flavors have all seeped in.


Until next time,




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18 comments:

  1. Delicious carrot cake. Fantastic presentation.

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  2. one cake my umma used to so faithfully make was carrot cake and how much we used to love it... i've the recipe in line to be posted soon hopefully on the blog... with the brown sugar, love the color... yum...

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    Replies
    1. Yes, i love it too!! Brown sugar gives it a good brown color!

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  3. wow such an fantastic cake :) looks super moist dear !!

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  4. Beulah; very tempting :) carrot cake :) shall try the recipe, it has been queued at my side :)

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  6. This cake looks absolutely tempting :)

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  7. Did you arrange the walnuts and raisins in a circle after pouring the cake mix into the pan?

    Cake looks delicious! gonna try it soon:)

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    Replies
    1. Thank you! It is a delicious cake, one of my favourites! I added some raisins and chopped walnuts to the batter and then arranged a few whole walnuts after pouring the batter in the pan. You can see it in the step wise pictures :)

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  8. hi instead of brown sugar shall we use organic cane sugar(naatu sarkarai)

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  9. Hi, tried ur recipe. It was ultimate. Did dis for an order and the client jus loved it. Gonna try with Whole-wheat today. Thx for sharing dis recipe.

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    Replies
    1. Hi Helen, this is my favorite carrot cake too! Thanks a lot for the feedback!

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