My search for the perfectly moist and soft carrot cake recipe ends here. I made this previously twice and I was not at all happy with the result as the texture was a bit too dense and the cake was also sticky. So this time I made some changes to the quantities and tweaked it a little bit to make it low fat and was successful in achieving a moist and soft cake which also happened to taste like yummy carrot halwa as I was craving for some. In fact this cake stayed moist throughout the 3 days when I kept it at room temperature. As this cake is milk free it is suitable for lactose tolerant people.
See how perfectly it has come out... I just smeared some melted chocolate on top as some was left from the Devil’s Food cake that I baked previously, to make it more appealing to the kids. But this cake can be had on its own or you can also go in for a cream cheese frosting but I was not keen.
Carrot Cake ~ Moist & Soft
(Print this Recipe)You’ll need:
- All purpose flour – 125 gms
- Baking powder – 1 tsp
- Baking Soda – 1/2 tsp
- Salt – 1/4 tsp
- Cardamom powder – 1/2 tsp
- Cinnamon Powder – 1/2 tsp
- Sugar – 200 gms
- Eggs – 2
- Carrot, grated – 200 gms
- Cashew nuts, chopped – 50 gms
- Oil – 100 ml
Method:
Preheat the oven to 180 Degrees C. Prepare a baking tin by greasing it with oil and flouring it and keep it ready.
Sieve together all purpose flour, baking soda, salt and baking powder twice and keep it aside.
