30 minPrep
35 minCook
65 minTotal
4Servings
300Kcal
Ingredients
- —All purpose flour : 250 grams
- —Granulated sugar : 200 grams.( I like my cake on the sweeter side so I use 220 grams of sugar, you can adjust the sweetness according to your preference)
- —Unsalted butter : 100 grams at room temperature, softened.
- —Eggs : 4 large at room temperature.
- —Baking powder : 1TSP (teaspoon)
- —Carrots : 1 and 1/2 to 2 ( finely grated or chopped, otherwise it won't bake evenly and you might find it chewy)
- —Fruits or dry fruits : 1 cup of your choice. ( 1cup = 16 tablespoon or 120 to 140 grams,depending on weight of the cup and the Ingredients. )
- —Vanilla extract : 1TSP
- —Nutmeg powder : 1/2teaspoon
Instructions
- Pre-heat the oven to 180°C (350°F) For 2 minutes. Grease the cake pan,if you are going to use 2 pans distribute the dough equally, do not forget to line it up with parchment paper.
- In a medium bowl whisk together all the dry ingredients (Flour,baking powder,nutmeg powder, salt(you can add a pinch or 1/8th teaspoon)
- In a large bowl with the help of electric mixie or blender, beat the sugar and butter until light and fluffy,incorporate the eggs one at a time though the process looks time consuming it makes the batter light.
- Now,slowly add the dry mix to the wet ingredients on low speed or if you are using the spatula,use the cut and fold method.
- Add the grated carrots, chopped nuts if you are using any,give a last mix(do not over beat the batter or the cake may turn dense)
- If you are using two pans divide the batter equally, (I have used one,because we do not add frosting to the cake)
- Back for 30 to 35 minutes or till the toothpick comes out clean, allow the cake or cakes to cool down
- You can enjoy plain,moist carrot cake or you can make it a layered cake with frosting.
Ready to cook?
Follow step-by-step instructions in Cook Mode.