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Carrot Cake Recipe Easy Indian

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Carrot Spice Cake A Latte Food
Carrot Spice Cake A Latte Food from www.alattefood.com

Description

Carrot cake is a classic dessert that is loved by many. This cake is made with fresh carrots, which give it a sweet and moist texture. The addition of spices like cinnamon, nutmeg, and cloves makes it a perfect dessert for the fall season. This easy Indian carrot cake recipe is a must-try for anyone who loves to bake. The recipe is straightforward, and the cake turns out delicious every time.

Prep Time

The prep time for this cake is around 20 minutes. You will need to grate the carrots and measure out the ingredients before you start baking.

Cook Time

The cook time for this cake is approximately 40-45 minutes. It may take longer depending on your oven. Make sure to check the cake with a toothpick or knife to see if it's fully cooked.

Ingredients

For the cake:
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon powder
  • 1/2 tsp nutmeg powder
  • 1/4 tsp clove powder
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 3 eggs
  • 2 cups grated carrot
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup raisins (optional)
For the frosting:
  • 1/2 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Equipment

  • 2 mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Grater
  • 9-inch cake pan
  • Mixer (optional)

Method

  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9-inch cake pan with butter or cooking spray.
  3. In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and cloves.
  4. In another mixing bowl, whisk together oil, sugar, and eggs until well combined.
  5. Add the dry ingredients to the wet ingredients and mix until just combined.
  6. Stir in grated carrots, walnuts, and raisins (if using).
  7. Pour the batter into the prepared cake pan and bake for 40-45 minutes or until a toothpick or knife inserted into the center comes out clean.
  8. Let the cake cool completely before frosting.
  9. In a mixing bowl, beat together butter and cream cheese until smooth.
  10. Add powdered sugar and vanilla extract and beat until well combined.
  11. Spread the frosting over the cooled cake and serve.

Notes

  • You can add more or less sugar depending on your preference.
  • You can substitute vegetable oil with any other neutral-flavored oil.
  • You can omit walnuts and raisins if you don't like them.
  • Make sure the cake is completely cooled before frosting, or the frosting will melt.

Nutrition Info

This recipe makes 12 servings. Per serving:
  • Calories: 470
  • Carbohydrates: 60g
  • Protein: 6g
  • Fat: 24g
  • Saturated Fat: 12g
  • Cholesterol: 90mg
  • Sodium: 290mg
  • Potassium: 280mg
  • Fiber: 2g
  • Sugar: 44g
  • Vitamin A: 100%
  • Vitamin C: 2%
  • Calcium: 10%
  • Iron: 10%

Recipes FAQ

Can I make this cake without eggs?

Yes, you can substitute eggs with 1/4 cup unsweetened applesauce or mashed bananas for each egg.

Can I use brown sugar instead of white sugar?

Yes, you can use brown sugar instead of white sugar. However, the cake may turn out slightly denser and darker in color.

Can I make this cake ahead of time?

Yes, you can make the cake a day ahead of time and store it in an airtight container at room temperature. Frost the cake just before serving.

Recipe Tips

  • Make sure to grate the carrots finely to avoid large chunks in the cake.
  • Do not overmix the batter as it can make the cake tough.
  • You can add a pinch of salt to the frosting to balance the sweetness.
  • Decorate the cake with chopped nuts or grated carrot for an extra crunch.

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