Carrot Cake


Zainab had told me once that she uses Raagi as an alternative to all purpose flour for her cake recipes. Considering the fact that she is a marathon runner, one can safely assume that it is a healthier choice. This was my first experiment with this pinkish coloured flour and surprisingly it turned out quite tasty. Bye bye maida.

Carrot Cake

The recipe follows:


2-3 persons

You Will Need:

  • Eggs – 2
  • Refined oil – 1/4 cup
  • Sugar – 1/2 cup (I had used soft brown sugar, which is needed a bit more ~2/3cup)
  • Vegetable Oil – 4-5 tablespoonsVanilla essence – 1/2 teaspoon
  • Cinnamon powder – A spoonfull
  • Coursely Grated Carrots – 1/2 cup
  • Raisins – 20-25
  • Raagi flour – 1/2 cup
  • Baking powder – 1 teaspoon


  • Pre-heat the oven at 180 degree C
  • In a bowl, mix the oil and sugar well until the sugar has nearly dissolved. Add the eggs -1 at a time – to this mix and keep stirring until it starts frothing
  • Add in the vanilla essence and cinnamon powder
  • Add the grated carrots and raisins to the liquid mix
  • Add the baking powder to the flour. Use a fork to mix them up if you are in a rush and can’t sieve them. Slowly start adding the flour and keep stirring
  • Pour in the mixture into a well greased cake tin
  • Bake it for 25 minutes at 190-200C
  • Pierce with a toothpick and if it comes out clean the cake should be done
  • You can bake it for another 10 minutes to get a nice brown crust


  • Most other recipes mention about grated pineapple as an integral part of this recipe.

4 Responses to “Carrot Cake”

  1. Raagi is a healthier choice not because I am a marathon runner, but because I developed candida where eating maida was not permitted. Figured later that maida has absolutely zero nutrition value. And raagi is rich in iron and calcium, and also it aerates very well when you use it for breads and cakes!

  2. You know when you will do this for me 😉

  3. This carrot cake recipe looks delish! I have to try this, thanks 🙂

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