Before I started baking cakes I used to wonder how much of carrot is there in carrot cake. My apprehension got cleared when I finally decided to give it a try. Going through various recipes cleared my doubts as I found that carrot cake actually contains a substantial amount of carrots. 

Winter and carrot cake makes a perfect match for each other. The rich red hue of carrot along with caramelized sugar gives it a nice and tempting color. Soft and moist in texture, it is a perfect tea time cake.

This particular recipe is hassle-free and does not require many ingredients. So I can prepare this cake at the drop of the hat without any prior planning. Though this cake can be prepared round the year, the fresh red carrots available in winter makes it more yummy and colorful.


  • Carrots: 1 & 1/2 cups (grated)
  • Eggs: 2 nos
  • Sugar: 1 cup
  • Flour: 1 cup
  • Baking Soda: 1/2 tsp
  • Baking Powder: 1 tsp
  • Oil: 1/2 cup
  • Cinnamon Powder: 1 tsp
  • Water: 1/2 cup
  • Salt: a pinch


  • Sieve together flour, salt, and baking powder.
  • Take ½ cup sugar in a pan and caramelize it. When done add ½ cup of hot water. Mix quickly over a slow flame.
  • When the caramelized sugar melts completely add the remaining ½ cup sugar and blend it nicely. Put off the gas immediately.
  • Add grated carrot and give it a nice stir. Add soda. Let it cool.
  • Beat eggs till light and fluffy.
  • Add oil gradually, little at a time, while keep beating.
  • Add carrot mixture and flour simultaneously. Mix gently with a wooden spatula or beat at a very low speed with an electric beater.
  • Add cinnamon powder.
  • Pour into a greased 6” round tin and bake in a preheated oven at 180 degrees for almost 45 minutes to one hour or till done.
  • Let it cool and unmould it.
  • Dust it with icing sugar if desired, or put a stencil on the cake and dust icing sugar to give nice flowery design for your cake.

Carrot cake tastes good with cream cheese frosting. But in my opinion, this particular cake tastes best as it is, without any decoration or icing. But then again it is a matter of personal choice.

Why I caramelized the sugar and did not put the carrots as it is?

I personally feel that the caramelized sugar adds a nice color to the cake and the orange shreds of carrot do not get suppressed and are perfectly visible.

This recipe is easy to follow. Rich with the goodness of carrots and flavored with cinnamon makes it popular both amongst children and adults as well. It can be served with tea/coffee or after dinner or as a snack. Carrot cake tastes good always and every time!

Any suggestion to improve the recipe is always welcome and encouraged.

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