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Carrot Cake Recipe | YourFoodFantasy.com

Carrot Cake Recipe

Moist and soft carrot cake, as you find in cafeterias
5 from 1 vote
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine Multi-National
Servings 8 Portions
Calories 305 kcal


  • 1.5 Cup All Purpose Flour/ Maida
  • 1.5 Cup Carrot Grated
  • 3 Eggs Medium Size
  • 4 Tablespoon Raisins
  • 2/3 Cup Sugar
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1/2 Cup Oil
  • 1 Teaspoon Vanilla Essence
  • 1/2 Teaspoon Cinnamon Powder
  • 1/2 Teaspoon Nutmeg Powder
  • 1 Small Tub Vanilla Cake Frosting


  • First of all, preheat the oven on 180 degree temperature for 10 minutes. Grease the baking tin with little oil and keep aside. Add 1 teaspoon of flour to chopped walnuts and raisins and mix well. keep them aside too
  • Now, sieve together flour, baking soda, baking powder and salt twice in a sift and keep aside.
  • In a mixing bowl, add eggs and sugar and beat them together on high speed for 5 minutes till the mixture is good frothy.
  • Add nutmeg powder, cinnamon powder, vanilla essence and oil to it and mix well with the help of a spatula. Add flour mixture to it in fractions and mix it properly without making any lumps.
  • Add grated carrots, chopped walnuts and raisins to it and mix well again.
  • Pour the mixture in the baking tin and tap the tin 2-3 times.
  • Place the tin in the oven and bake the cake for 45-50 minutes. After 45 minutes, check by inserting a tooth pick or knife in the middle. if it comes out clean your cake is baked, otherwise keep it for few more minutes.
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  • Take the tin out, cool it for sometime and then take the cake out from tin. Let it cool completely.
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  • For icing of this cake, I have used market bought readymade icing. Cut the cake from the middle and spread the icing all over on one part. Place another part on top of it and spread the icing again evenly on this part too.
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  • Garnish with some chopped walnuts and enjoy.
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  • You can skip the icing part and can relish the carrot cake without it too.
  • Adjust the amount of sugar according to your taste. i have used castor sugar in this recipe, hence given the quantity for same.
  • You can store this cake in an airtight container and enjoy for 2-3 days.


Nutrition Facts
Carrot Cake Recipe
Amount Per Serving
Calories 305 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 61mg20%
Sodium 378mg16%
Potassium 175mg5%
Carbohydrates 38g13%
Fiber 2g8%
Sugar 20g22%
Protein 4g8%
Vitamin A 4099IU82%
Vitamin C 2mg2%
Calcium 49mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Cakes, Carrot Cake