II Carrot Cake II


  • 2 cups all-purpose flour 
  • 3 cups grated carrots (appox. 6 carrots)
  • 2 cups sugar 
  • 4 large eggs
  • 1 tsp. Baking soda
  • 2 tsp. Baking powder
  • 1 tsp. salt tsp. salt
  • 2 tsp. Cinnamon powder
  • 1 tbsp. Vegetable oil
  • Cream cheese frosting (Optional)
  • 1 cup walnuts or pecans, chopped  (Optional)


  • Preheat the oven to 350 F (175C). Grease two 8-inch cake pans.
  • In a large mixing bowl swift together all-purpose flour, baking powder, baking soda, salt, and cinnamon three times and set it aside.
  • Take another large mixing bowl, beat the sugar and oil until well blended. Now add the lightly beaten eggs to it and beat until well blended. You can use a electric cake mixer or handheld mixer for this purpose.
  •  Now slowly add the flour mixture and stir just until well blended.
  • Add the grated carrots gradually, in small portions, folding gently.
  • Pour the cake mixture in prepared pans and Bake in a pre-heated oven for about 45 minutes, or until  a toothpick inserted into comes out clean.
  • Let the cake stand in the pan until completely cool. When ready to frost and fill the cake, hold a serrated knife horizontally and use a gentle motion to shave the top of each layer. Fill and frost the cake with cream cheese. Garnish with chopped walnuts or pecans.

    Tip :
    Store  the brownies in a tightly covered container at the room temperature for upto2 days.