Carrot cake | Simple carrot cake recipe without frosting
A delicious, simple, and easy carrot cake recipe made without frosting that is perfectly suitable to serve with warm milk as a breakfast or as a snack with hot tea.
Equipment
- Oven
- Baking cake pan
- Mixing bowl
- Spatula, hand mixer
Ingredients
Ingredients:
- 250 g grated carrot (2 large)
- 1 egg
- ¼ cup white sugar
- ¼ cup brown sugar
- ½ cup canola oil or other oil
- 1/3 cup plain yogurt (aka curd)
- 1 tsp vanilla extract
- 1 ¼ cup whole wheat flour
- ½ tsp ground cinnamon or nutmeg powder
- ¾ tsp baking powder
- ½ tsp baking salt
- ¼ tsp salt
- ¼ cup mixed chopped nuts (optional)
Instructions
Preparation:
- Choose two large fresh young carrots, wash them and peel the skin.
- Grate it using the small holed grater. Set it aside.
- Grease a 8" cake pan or loaf pan with oil or butter to avoid sticking.
Recipe:
- Preheat the oven to 375F (185C).
- In a large mixing bowl, add one egg, 1/4 cup of white sugar (powdered or superfine granules), 1/4 cup of brown sugar, 1/2 cup of oil, 1/3 cup of yogurt, and vanilla extract.
- Whisk the sugar and wet ingredients well with a hand or electric mixer for five minutes. If you use an electric beater, mix for two minutes in a low setting. The sugar should dissolve completely in the egg mixture.
- Now keep a metal sieve on the bowl and sift in the dry ingredients one by one.
- Start with 1.25 cups of whole wheat flour. (You can also use all-purpose flour. Or use half and half wheat flour and plain flour.) Add 1/4 tsp cinnamon powder for spice. Nutmeg powder also suits well. Next add 3/4 tsp baking powder, 1/2 tsp of baking soda and 1/4 tsp of salt.
- Now add the finely grated carrot and chopped pecans, chopped walnuts, or other nuts if desired. Combine everything together with a spatula gently.
- Fill the cake batter into the pan, and tap lightly to remove extra air bubbles.
- Bake for 30 minutes in the preheated oven until done. The baking time may vary depending upon the pan size, consistency of the batter and temperature of the oven.
- Always keep an eye towards the end (from 20 mins onwards) and check by inserting a toothpick. If it comes out clean carrot cake is ready.
- Take out the pan and let cool for a few minutes. Invert the cake and cool down the cake on a rack. Make pieces and serve. I like it warm with tea or milk.
Notes
Tips:
1) This carrot cake recipe can be made without egg also. For eggless version use little extra (1/2 cup instead of 1/3 cup) curd/yogurt.
2) If you wish to use only brown sugar you can skip white sugar. But make sure the sugar granules are fine enough to blend well. If bigger granules are left without proper mixing they may give unpleasant experience while biting this super-soft carrot cake.
3) Likewise, the use of nuts is completely optional. Nuts give a delicious crunchiness to this carrot cake.
1) This carrot cake recipe can be made without egg also. For eggless version use little extra (1/2 cup instead of 1/3 cup) curd/yogurt.
2) If you wish to use only brown sugar you can skip white sugar. But make sure the sugar granules are fine enough to blend well. If bigger granules are left without proper mixing they may give unpleasant experience while biting this super-soft carrot cake.
3) Likewise, the use of nuts is completely optional. Nuts give a delicious crunchiness to this carrot cake.
Nutrition
Calories: 150kcal
Tried this recipe?Let us know how it was!