Carrot Cake

I was introduced to carrot cake by my friend, Divya. When we were staying in hostel, she used to bring this delicious carrot cake made by her mom. Those days, since most of my concentration was on eating and not about the behind the scenes part of cake making, I didnt bother about the recipe and all :)

Now coming to the present scenario, after I started baking, I always wanted to try out carrot cake and I even bookmarked a recipe in one of my favorite cooking books, “Everyday Cookery, Baking series”. But again, Divya told me she got a wonderful recipe for carrot cake from one of her aunts and told me its a must try and here I am :)  and I am repeating her words to you guys, IT’S a MUST TRY!!

Recipe for the carrot cake:

1. Grated Carrots – 3 cups
2. Plain Flour – 2 cups
3. Sugar – 2 cups
4. Baking Powder – 1 tsp
   Baking Soda – 1 tsp
5. Oil – 1/2 cup
   Ghee – 1/2 cup
6. Eggs – 4
7. Nutmeg – 1 tsp
   Cinnamon – 1 tsp
8. Vanilla essence – 1/2 tsp
9. Caramel syrup – 2 tbsp

For preparing caramel, heat 5 tbsp sugar. Once it turns brown, add 1/4 cup water and let it simmer till it becomes a thick syrup. Remove from gas and let it cool. Please note that the caramel syrup is completely cooled well before adding to the cake mix.

Preheat the oven at 180 degree, 10 minutes before baking. Sift together plain flour, baking powder and baking soda and keep it aside. Beat the eggs well. Add sugar to the beaten eggs and beat again. Add the sifted powders little by little and keep on beating until the whole lot is added to the egg, sugar mixture. Add oil and ghee and mix thoroughly. Slowly add grated carrots and spice powders and fold into the cake mix. Make sure that there are no lumps. Finally add the caramel syrup (ensure that it is completely cooled) and vanilla essence and combine well. Pour the cake mix into the prepared cake tin and bake in the preheated oven for 25 – 30 minutes.

Other recipes of Divya:

Also check carrot payasam/kheer:

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