Carrot Cake Recipe

Carrot Cake Recipe

Carrot Cake Recipe

This soft & moist Carrot cake pairs well with a cup of tea or cream cheese icing for a delicious treat for any occasion. the Classic will never go out of style.

Servings - 8 Slices
Difficulty Level - Medium
Preparation Time - 30 Mins
Cook Time - 30 Mins


  • 140 gm / 1 cup Mastercook Maida
  • 200 gm / 1 cup Caster Sugar
  • 2 gm / ½ tsp Salt
  • 3 gm / 1 tsp Cinnamon powder
  • 3 gm / 1 tsp Baking soda
  • 2 Eggs
  • 140 ml / ½ cup + 1 tbsp Vegetable Oil
  • 4 ml / 1 tsp Vanilla Essence
  • 20 gm / 1 tbsp Molasses
  • 140 gm / 1.5 cups Carrot, grated
  • 60 gm walnuts, roasted and crushed lightly
  • 25 gm Golden raisins (optional)


  • Line an 8 inch round cake pan with parchment paper and grease lightly.
  • Preheat your oven to 180 C/ 350 F/ Gas mark 4
  • Mix together your Mastercook Maida, sugar, cinnamon powder, baking soda and salt. Set aside.
  • In a large mixing bowl, crack in your eggs and slowly stream in the oil while whisking constantly, the mixture will emulsify and become a slightly thick and pale mixture. Add in your molasses and vanilla essence and mix well to combine.
  • Add in your flour mixture from earlier and whisk lightly to combine, and ensure no dry flour clumps. The mixture might become thick and hard to mix together but keep going.
  • Now add in your grated carrot, crushed walnuts and raisins(if using).
  • Fold together, the mixture will become much easier to mix from the moisture of the carrots. Incase it is still very thick, add a splash of milk.
  • Add the prepared batter into the pan and tap the pan to release any air bubbles.
  • Bake for 15-20 minutes until a skewer inserted in the center comes out clean.

Tips for Cooking

  • This cake is quite tender, care must be taken while slicing to prevent it falling apart. An easy way to overcome this is to refrigerate it overnight or freeze for a few hours, this will make it easier to slice.
  • If you do not have molasses, you can use 50% caster sugar and 50% Dark brown sugar. If you do make it without dark brown sugar as well, the color will be slightly lighter.
  • This cake gets a dark caramel color on top while baking, this is not a reason to worry and it will not burn. But incase you do get color quite early on, cover the top with a piece of parchment or aluminium foil to control the color on top and bake normally till done.

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