Moist Carrot Cake



Yesterday when I opened the fridge, to my surprise I saw a large pile of carrots. J has been especially fond of buying carrots these days and that too in bulk, every time he goes to the market. The first thought that came to my mind was to prepare a carrot dish. It was then that I realised that I hadn’t baked anything in the last two odd months. Carrot Cake!!!!!! That’s it.

Making a Carrot cake to D’s absolute liking has been a distant dream for me as he hadn’t liked my last two iterations. So this time I decided to try the Moist Carrot Cake from, which has a slightly different style from my usual carrot cake recipes. I gave a sigh of relief only after D gave his approval. Even his friends who disliked carrot cakes devoured this one.

Another recipe for keeps.. 🙂


Moist Carrot Cake

A moist and tasty Carrot Cake, packed with flavours.


  • 2 cups Flour
  • 2 teaspoons Baking soda
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Salt
  • 3 teaspoons Cinnamon Ground
  • 1/2 teaspoons Nutmeg powder
  • 1 - 1/4 cup s Oil
  • 4 Eggs
  • 1 cup Sugar
  • 1 cup Brown sugar
  • 2 teaspoons Vanilla essence
  • 3 cups Grated Carrots
  • 1 cup Walnuts Cashewnuts (Optional)
  • 1 cup Raisins (Optional) - (I did'nt use them)


  • Preheat oven to 180C.
  • Sieve the flour with baking soda, baking powder, salt, cinnamon powder and nutmeg powder. Keep aside.
  • Whisk the eggs in a bowl. Add oil, sugars and vanilla essence and mix well.
  • Gradually add the flour mixture into it. Add the grated carrots, nuts and raisins if using. Mix well.
  • Pour the batter into prepared cake tins and bake in the oven for approximately 45 minutes or till a skewer inserted in the centre of the cake comes out clean.


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