Moist Carrot Cake
A cake with the richness of carrots and nuts. A perfect recipe for tea time.
Moist Carrot Cake Recipe by Chef Rakhee Vaswani

- 4

Cooking Time

-45-50 Min


- Medium

Preparation Time

- 20 Min


  • 100 gms brown sugar
  • 150 ml oil
  • 75 ml honey
  • 2 eggs
  • 175 gms flour
  • 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp dry ginger powder
  • 1 tsp cinnamon and nutmeg mix
  • 25 gms desiccated coconut
  • 1/2 tbsp chopped walnuts
  • 20 gms chopped cranberries
  • 100 gms grated carrots


  1. 1

    In a bowl add 100 gms brown sugar and 150 ml oil, 75 ml honey and beat well.
  2. 2

    Add 2 eggs and beat again.
  3. 3

    In another bowl add 175 gms flour, 1/4 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp dry ginger powder, 1 tsp cinnamon and nutmeg mix, 25 gms desiccated coconut, 1/2 tbsp chopped walnuts, 20 gms chopped cranberries, 100 gms grated carrots and mix well.
  4. 4

    Add the dry ingredients to the wet ingredient bowl and mix them with cut and fold method.
  5. 5

    Brush a tin with oil and line it with a butter paper.
  6. 6

    Grease the butter paper and pour the cake batter into the tin.
  7. 7

    Bake it in a preheated oven at 160'C for 35 minutes.
  8. 8

    Moist Carrot Cake is ready.
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Rakhee Vaswani


Rakhee Vaswani�s biggest asset is her deep-rooted passion for the culinary arts. With over two decades of experience in the food industry, her passion culminated into the first cooking studio in India, called Palate Culinary Studio�a state-of-the-art internationally recognised cooking school, in early 2010.

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