Carrot Cake

Carrot Cake

Winter season calls for Carrot Cake 


Its incredibly moist n tender with delicious cinnamony flavour...

And those pretty looking red flakes of grated carrot giving it a beautiful colour, texture, sweetness n moisture to the cake.



All purpose flour/ Maida 1+ 3/4 Cup

Baking powder 1 tsp

Baking soda 1 tsp

Cinnamon powder 1 tsp

Salt a pinch

Condensed milk ( Milkmaid) 1 tin (400gms)

Oilve oil 1/2 Cup or refined oil ( I used oilve oil)

Curd 1/2 Cup

Vanilla essence 1 tsp

Grated Carrot 2 Cups

Almonds Silvers for toppings


Sieve the first five dry ingredients 3-4 times n keep it aside...

In a mixing bowl put Milkmaid, oil, curd, vanilla essence n mix it well. 

Now gradually add the dry ingredients to the wet ingredients..

Lastly add the grated carrot into the batter n gently fold...

Transfer this to a greased n dusted baking tin, tapping it twice.. Garnish with almonds silvers n Bake it in preheated oven at 180'c for 35- 40 mins.

Once done let it cool down n then slice it n Serve it.

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