carrot cake recipe

A moist, hearty texture that will appeal to children — they will eat these healthy carrots with gusto!

Server 8 -10

1 1/2 cups grated carrots
2 eggs
85 gm (slightly less than 1 cup) flour (maida)
1 tsp baking powder
a pinch of soda-bi-carb (mitha soda)
100gm (¾ cups) powdered sugar
60 gm (½ cup) oil
½ tsp finely powdered cinnamon (dalchini powder)
2 tbsp icing sugar – optional Sieve flour, baking powder, cinnamon powder & soda. Keep aside in a paraat (shallow bowl).

In a medium sized pan, beat eggs and powdered sugar together till frothy.

Add oil gradually, beating all the time.

Add grated carrots to the flour. Mix lightly so as to coat the carrots with the flour.

Add carrot mixture to the egg mixture and mix gently or beat at a low speed if you are using an electric egg beater.

Pour into a greased 7” x 4” tin or 6” round tin and bake in a preheated oven at 150°C/350°F for 1 hour or till the cake is done.

Let the cake cool in the tin for 10 minutes before you remove from the tin.

Sift icing sugar on the top of the hot cake, if desired. Serve.