Carrot Cake

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by: Divya Uday






March is a month of celebration for us.With my kids and hubbys birthday all lined up in March, its certainly the month I fire up my oven the most. While the kids choose to stick to chocolate cake all the time, the hubbys birthday I wanted to bake anything but chocolate and I spotted a bunch of carrots from my refrigerator , so carrot cake it was.I followed almost the same recipe as my vanilla cake but reduced the sugar content and added few of the Indian spices and Bingo ! that was a perfect moist and yummy carrot cake, that the husdand and the kids just loved.




ingredients

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serves: 6

1 cup full Flour

1 1/4 cup Shredded Carrots

1 cup Brown Sugar

1/2 cup Butter melted

2 Eggs - **

1 tsp vanilla essence

1 tsp baking powder

1 tsp Baking soda

1/2 tsp green cardamom / elaichi powder

1/2 tsp cinnamon powder

1/2 tsp nutmeg powder

1/2 tsp ginger (shredded)

For Topping : (Optional)

Mixed dry fruits - I used almonds, cashew and pistachios chopped roughly.

Nutrition Facts
Carrot Cake

Servings Per Recipe: 6

Amount per Serving

Calories: 397

  • Total Fat: 17.5 g
  •     Saturated Fat: 10.4 g
  •     Trans Fat: 0.6 g
  • Cholesterol: 102.7 mg
  • Sodium: 398.5 mg
  • Total Carbs: 56.1 g
  •     Dietary Fiber: 1.5 g
  •     Sugars: 37.1 g
  • Protein: 5.3 g
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preparation

1.  Pre-heat the oven to 300deg F and add the dry fruits in the bowl and let it bake for 10 min.

2.  Take the wet ingredients - the butter, the eggs and beat them well so it turns frothy.

3.  Add the essence to this.

4.  Add the flour and the sugar little by little and stir the batter continuously until the batter comes to a smooth consistency.

5.  Add the carrots and all the other ingredients.

6.  Take an 8 inch round tray, grease it well and add little dry fruits.

7.  Bake in the oven for 10 min.

8.  Increase the temperature to 350 deg F and bake it for 20-25 min until its done.

9.  The super moist carrot cake is ready and beware, will be all gone in no time.

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