Carrot Cake

A healthy and yet tasty we go…


Castor sugar: 120 gms
refined / sunflower oil: 110 ml
Eggs: 2 nos
Grated carrot: 110 gms
Maida: 140 gms
Baking soda: 1/2 tsp
Baking powder: 1 tsp
Cinnamon powder: 1/2 – 1 tsp ( or as per taste)
Salt: a pinch


1.  Sieve maida, baking powder, baking soda, cinnamon powder and set aside.
2.  In a bowl mix eggs and castor sugar with a whisk till the sugar melts.
3. Add grated carrot, salt and mix well.
4. To this fold in the maida mixture little by little.
5. Add oil and mix.

Note:  If you find that the mixture consistency is liquidy (or too wet), add extra 1 -2  tbsp of maida and mix.

6.  Grease an 8 ” round cake mold (bottom and sides), place a round 8″ butter paper / parchment paper at the bottom of the cake mold.
7. Pour the cake mixture / batter in the cake mold and bake at 170 – 175 degree C for 20 -25 mins or till a tooth pick comes out clean when inserted in the centre of the cake.
8. Once the cake is cooled, remove from the mold,  cut into pieces and serve.

~ by priyaskitchen on May 2, 2012.

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