Carrot Cake


by: Full Scoops

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!


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serves: 8


1 cup Brown Sugar (200 gms) - packed (light or dark brown)

cup Vegetable Oil (180ml) - 3/4th

cup Yogurt (60 gms) - 1/4th

3 large Eggs -

2 cups Flour(250 gms) -

2 tsp Vanilla Extract -

1 tsp Baking Soda -

2 tsp Cinnamon powder -

tsp Nutmeg powder - 1/4th

1/2 tsp Salt -

2 cups Carrots (260 gms) - (finely grated)

cup Walnuts - 2/3rd

cup Raisins - 2/3rd

Nutrition Facts
Carrot Cake

Servings Per Recipe: 8

Amount per Serving

Calories: 507

  • Total Fat: 29 g
  •     Saturated Fat: 17.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 70.1 mg
  • Sodium: 365.9 mg
  • Total Carbs: 56.3 g
  •     Dietary Fiber: 2.7 g
  •     Sugars: 29 g
  • Protein: 8.2 g

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1.  Method

2.  Pre heat the oven to 180 degree C. Line and grease a 9 or 10 inch pan.

3.  In a large bowl combine the brown sugar and oil.

4.  Beat in the yogurt until fully combined - about 60 seconds. Mixture will be gritty and thick.

5.  Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. Set aside.

6.  In a separate bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt.

7.  With a spatula, manually stir the dry ingredients into the wet ingredients until just combined and all flour pockets are gone - do not overmix.

8.  Fold in the finely shredded carrots, walnuts and raisins.

9.  Pour into prepared pan.

10.  Bake cake for 32-38 minutes or until toothpick inserted in the center comes out clean. Do not overbake, which will dry out cake. Check the cake at 30 minutes, then again at 32. My cake took exactly 35 minutes.

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