Tuesday, August 24, 2010

Carrot Cake

Adopted from the site Joy of Baking, I made just half of the given recipe, as I just had the 8 x 8 round cake pan.  Modified a little according to my taste.  I totally omitted pecans or walnuts as I didn't have them in my pantry while doing this and Cinnamon, I just hate it in cakes.

What I used:

All purpose flour : 1 cup
Grated carrots : 1 1/4 cup
Baking soda : 1/2 tsp
Eggs : 2
Baking powder : 3/4 tsp
Salt : 1/4 tsp
Canola oil : 1/2 cup
Vanilla extract : 1 tsp

How I did:
  • Preheat the oven to 350 deg F.  Grease a 8 x 2 cake pan and keep it aside.
  • Peel and grate the carrots.
  • In a bowl sift together flour, baking soda, baking powder and salt.
  • With a hand mixer or electric mixer beat eggs for about 1 minute or until you see the foam and add sugar and beat for about 3 or 4 minutes or until lightly colored and fluffy.
  • Add oil little by little and vanilla extract and beat thorougly.
  • Add the sifted flour mixture a spoonful at a time. Mix well just until blended. 
  • Mix in the grated carrot and gently fold in with a rubber spatula. 
  • Transfer the batter into the pre-greased pan and bake for about 30 to 35 minutes or until a toothpic inserted in the center comes out clean.
  • Remove from the oven and let cool for about 10 minutes in the pan, remove and let cool completely before serving.


  1. Cake looks very delicious and yummy...Irresistable click dear....I will be trying this...:)

  2. Wow! Carrot cake looks soft n moist dear..perfectly baked!!

  3. carrot cake looks perfectly baked..nice click...

  4. Yum...looks fab dear...nice click

  5. Soft and moist cake looks awesome..

  6. Hi,

    Carrot cake looks so divine!!!!

    Great work!!!!



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