Classic Carrot Cake Recipe | Super Moist Bakery Style Cake

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: sunflower oil

Coconut oil adds a subtle flavor while sunflower oil is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content, while cake flour can be less expensive.

Take the grated carrot in a bowl.

Add salt to the carrot and mix well.

Press the carrot firmly and remove all excess water. Keep aside.

Take a mixing bowl and add eggs and sugar.

Mix well until the mixture becomes light and fluffy.

Add the pressed carrot to the egg mixture.

Add oil, flour, baking soda, cinnamon powder, and walnuts.

Mix everything well until a smooth batter is formed.

Pour the batter into a greased or lined cake tin.

Bake at 150°C for 40–60 minutes.

Check with a skewer; if it comes out clean, the cake is ready.

Allow the cake to cool before slicing or frosting.

Cooking Techniques

Equipment Needed

Allergens