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Home » Baking » Carrot Cake ~ Moist & Soft | Step by Step Recipe

Carrot Cake ~ Moist & Soft | Step by Step Recipe

Carrot Cake

My search for the perfectly moist and soft carrot cake recipe ends here. I made this previously twice and I was not at all happy with the result as the texture was a bit too dense and the cake was also sticky. So this time I made some changes to the quantities and tweaked it a little bit to make it low fat and was successful in achieving a moist and soft cake which also happened to taste like yummy carrot halwa as I was craving for some. In fact this cake stayed moist throughout the 3 days when I kept it at room temperature. As this cake is milk free it is suitable for lactose tolerant people.

See how perfectly it has come out… I just smeared some melted chocolate on top as some was left from the Devil’s Food cake that I baked previously, to make it more appealing to the kids. But this cake can be had on its own or you can also go in for a cream cheese frosting but I was not keen.

Carrot Cake ~ Moist & Soft

You’ll need:

  • All purpose flour – 125 gms
  • Baking powder – 1 tsp
  • Baking Soda – 1/2 tsp
  • Salt – 1/4 tsp
  • Cardamom powder – 1/2 tsp
  • Cinnamon Powder – 1/2 tsp
  • Sugar – 200 gms
  • Eggs – 2
  • Carrot, grated – 200 gms
  • Cashew nuts, chopped – 50 gms
  • Oil – 100 ml


Method:
Preheat the oven to 180 Degrees C. Prepare a baking tin by greasing it with oil and flouring it and keep it ready.
Sieve together all purpose flour, baking soda, salt and baking powder twice and keep it aside.

Beat eggs well. Add the sugar and beat till frothy and smooth. If you do not have a electric hand mixer you can also do this manually with a egg beater.

Add the oil and stir once. Add the sieved dry ingredients and stir to make a smooth batter.

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Now add the cinnamon powder, cardamom powder, chopped cashew nuts, grated carrots and mix well with a spatula.

Transfer the batter to the prepared baking tin. I used a round aluminium tin. You can also a loaf tin or any other tray.

Bake for 20-25 min or till a skewer inserted comes out clean. It took me 30 mins in my oven. Remove from the oven and let it cool to room temperature. Demould, Slice and Serve as it is or with any frosting of your choice.


Notes:

  • I used palm oil which is high in Beta-Carotene which in turn gave the cake a lovely orange hue.
  • Oven timings may vary accordingly.
  • Omit the cinnamon powder if you are not that keen.
  • You can also use walnuts instead of cashew nuts.

You can also follow me on FACEBOOK, INSTAGRAM, YOUTUBE and PINTEREST for more recipe updates.
This delicious cake is off to my events, Let’s Cook~Sweet Somethings, I love Baking #1, Anjali’s Cakes, Cookies & Desserts, Anzz’s Valentine Special and to Sangeetha’s Show me your HITS

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Reader Interactions

Comments

  12. Anjali Bapna Shukla

    Gosh, this is looking even better than Gazar Ka Halwa! That close-up pic with the details of the sponge is terrific…can almost breathe the cake from here.
    I also adored the orange shade that the carrots and palm oil have lent in…actually never saw such a colorful cake with no artificial colors and flavors added till date. This is what I call a real innovation! :))
    Thanks for linking to Cakes, Cookies and Desserts.

    Reply

  28. Gabrielle

    OMG, This is so good. Bookmarking this to try it over the weekend. Btw, thanks for that Eggless Espresso Cake. I made it for my niece who is allergic to eggs and she loved it and also that creamy oatmeal smoothie. God Bless you dear.

    Reply

  35. Gabrielle

    Tight Hugs to you as that’s what I got from my kiddo when I gave him this. Loved baking it so much and loved the result even most. Thank you for sharing this wonderful of a keeper recipe.

    Reply

  38. Shar

    Hi, what’s the size of your round pan? I have an 8×2 and wondering if that’s ok for this cake or if I should get a slightly larger one. Thanks 🙂

    Reply

  39. Priya Purush

    Good Day Radhika, Tried this cake during Christmas time, came out so well so well that i could not stop eating. Going to make it once again today. The quantities are so very perfect that there is no way that anything could go wrong if the measures are followed as given. I strongly feel that the cinnamon is a key ingredient and the twist it gives to the cake is wonderful, no way that i would make the cake without it. Thanks for the recipe

    Reply

  41. Delynn Dell

    **+**+** PLEASE place recipe in AMERICAN Measurments. Many of us here in USA want

    to make/bake this as it looks SENSATIONAL!

    Thank you so very much!
    Have a lovely week.

    Reply

  43. saranya

    I tried your recipe. It was awesome. Everybody liked. It was so fluffy and tasty. without any frosting, it was tasting very nice. One thing I noticed, that it was having some eggy smell. Can you just tell me how it happened. Apart from that it was delicious.

    Reply

    • Radhika

      Hi Saranya, Thank you so much for your lovely feedback. I’m so glad that it worked well for you. Regarding the egg smell, it happens if you do not beat it well.

      Reply

  44. Raji

    Hi. Is it possible for you to tell the approximate measurements of the ingredients in cups. I’m sorry to ask this put I currently don’t possess a weighing machine. The cake lookes so inviting and I can’t weight to try it

    Reply

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