Try this recipe to get a moist, cinnamony carrot cake. This is a classic cake, enjoyed with a hot cup of coffee. It can also be served as a dessert with a scoop of vanilla ice cream.
Amongst the many carrot recipes, carrot cake is one such recipe I never miss to make during winters. This is my favourite recipe for carrot cake as it has whole wheat flour in it and also it is an easy to make recipe.
The cinnamon and walnuts go very well with carrots. A piece of warm carrot cake with a hot mug of coffee is what makes my winters more enjoyable!
Recipe for Moist carrot cake
Ingredients for Moist carrot cake
- 1 cup all purpose flour (maida)
- 1 cup whole wheat flour (atta)
- 3 cups carrot (grated)
- 1 cup vegetable oil
- 4 eggs
- 1 cup light brown sugar
- 1 cup white sugar
- 1 cup walnuts (roughly chopped)
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp salt
How to make
In a mixing bowl combine oil, eggs, brown and white sugar. Beat till well combined.
Sieve in all purpose flour, whole wheat flour, cinnamon, baking powder and salt. Fold in the dry ingredients with the wet ingredients.
Now fold in grated carrots and walnuts with a light hand.
Take a round cake tin with 10 inches diameter. Grease and line the cake tin with butter paper.
Transfer the cake batter to cake tin.
Bake at 180 deg Celsius for an hour.
Let the cake rest in cake tin for 10 minutes before demoulding.
Dust some powdered cinnamon and sugar. Serve warm or cold.
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