Carrot Cake

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  • 1/2 cup (50 gms) walnuts or almonds, roasted and chopped
  • 1 1/4 cup(170 gms) raw carrot, finely grated
  • 1 cup (130 gms) all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature
  • 3/4 cup(150 gms) granulated white sugar
  • 1/2 cup (120 ml) cooking oil
  • 1 teaspoon pure vanilla extract

to decorate:

  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons confectioners or icing sugar


  1. Preheat oven to 180 Degree C (350 Degree F). Place the oven rack in the middle of the oven. Line a 8 inch round cake tin with parchment paper and grease the paper.
  2. Sift or whisk flour, baking powder, baking soda and salt to get them combined well.
  3. Place the eggs in the bowl of your stand mixer, or use a large bowl with your hand mixer.
  4. Beat until the eggs are well broken and add the sugar and beat until pale yellow and creamy.
  5. Add oil and pure vanilla extract and beat well again.
  6. Fold in the flour mixture and beat just until combined. Do NOT over beat.
  7. Remove bowl from the beater and fold in the grated carrot and chopped nuts and using a wooden spoon combine them all well.
  8. Pour the batter in the prepared tin and bake in oven for about 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean.
  9. Remove from oven and cool on a wire rack and transfer to the serving plate/board.
  10. Using a tea strainer, sift unsweetened cocoa powder on top of the cake covering it fully.
  11. Cut out a star shape on a thick paper and place it carefully on the cake coated with cocoa powder.
  12. Sift icing sugar on the sides of the thick paper, covering the exposed parts of the cake.
  13. Slowly and carefully remove the star cut out so that the icing sugar does not spill over the cocoa powder.
  14. The star dust topped carrot cake is now ready to be served.

Step 9

Step 13

Step 14







Adapted from: Joyofbaking

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