I first tasted carrot cake in my friend’s Louella Braganza’s home.  It was so tasty that I couldn’t stop raving about it.  Naturally I wanted to bake it.  I took down this recipe and saved it.   My lucky day arrived on my first wedding anniversary in 98.  We had invited family and friends.  I wanted to try my hand at baking, but despite opposition decided to go through with it.  This was my very first attempt.  I was on tenderhooks and didn’t want the ingredients go to waste.  So I gave the cake to bake in a bakery.  I came back home with the cake and couldn’t taste it till next day at the party.  The cake was a huge success.  I was ecstatic.  I have tweaked her recipe and am sharing this recipe with you all, so you can bake and enjoy the same.  A big thank you to Louella for starting me on this journey of baking.


2 cups oil

3 eggs

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1 tsp. freshly ground cinnamon powder

1tsp. salt

375 gms maida

375 gms sugar

3 cups grated carrots

nuts and raisins to taste and for decoration as required.


In a dry bowl sift all the dry ingredients ie maida, baking powder, baking soda, cinnamon powder and salt.  Preheat your oven to 180 degrees C.

In another bowl beat eggs with sugar till well incorporated.  Add oil and beat again till nicely mixed.  Now slowly add the flour mixture in batches and mix well.  Add all the flour till nicely mixed.  Now add the grated carrots and fold in.  Add a few of the chopped nuts and all the IMG-20170403-WA0000[1939]raisins.  Preserve a few nuts for decoration.

Grease your pan with butter and apply baking paper or dust with flour to cover the pan.  Pour in your batter and set it nicely with a spatula.  Put the remaining nuts on top of the batter and place the pan in the oven.  Set your timer for 50-60 minutes.  My oven is too good so I start checking around 45 minutes.  To check the doneness of the cake take a tooth prick and poke in the center of the pan.  If it comes out clean your cake is ready.  Switch off  the oven.  Remove the cake pan using your gloves.

Keep your cake in the pan itself to cool for an hour atleast.  To remove the cake gently remove the cake by tapping on the back of the pan into your required tray dish.  Let the cake cool completely before icing your cake.  Normally I don’t put any icing on my cake unless its an occasion.  Cut and enjoy.







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