BEST CARROT CAKE

Carrot cake and I go way back. I wrote an entire Instagram post on my relationship with the carrot flavour. So far, I’ve made carrot cupcakes, mini muffins, etc. Today, finally made the carrot cake my soul is utterly satisfied with. And I just had to put out the recipe on the same day.

Here are some of my other cake recipes you should most definitely check out:

Coffee Cake

CARROT CAKE
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Course: Dessert
Servings: 9 inch round cake
Author: prattyandfood
Ingredients
  • 1 cup all purpose flour (maida)
  • 1/2 cup freshly grated carrot
  • 1/4 cup milk, at room temperature
  • 1/4 cup yogurt (dahi), at room temperature)
  • 4 tablespoons cooking oil or melted butter
  • 1/3 teaspoon cinnamon powder (dalchini)
  • A pinch grated nutmeg (jaiphal) optional
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup sugar, powdered
Instructions
  1. Preheat your oven to 175C . Prepare your baking dish by greasing it with oil then sprinkling some flour over it. Tap the dish around to evenly coat the dish with the flour and remove the excess.

  2. In a bowl, combine the flour, baking powder, baking soda, cinnamon powder, and grated nutmeg. Set aside.

  3. In another bowl or a coffee mug - mix the milk and yogurt (dahi) and set it aside. This is how you make buttermilk - and it gives you the moistest cakes and muffins.

  4. Take a mixing bowl and start whisking the sugar and oil. Slowly keep adding the buttermilk (milk and dahi mixture in the previous step). Mix till everything is combined. 

  5. Start folding the dry mixture into the wet one by adding the dry mix slowly. Once combined, fold in the grated carrot.

  6. Pour into the baking dish. Bake in your preheated oven for 20-25 minutes or till an inserted knife/skewer comes out clean. 

  7. Let the cake cool down before de-moulding or slicing. Enjoy!

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