Carrot Cake

This is a very daring step in terms of baking, that I took when I baked a carrot cake using jaggery and that tooo with whole wheat flour and that toooo with just 2 spoons of butter 🙂

It did not turn out so well and not in any way comparable to a fluffy, light, floury cake. But I think it serves the purpose of some dessert for a sweet toothed person like my husband. It was a however a sweet, hard and dark cake minus the glamour of spongy cakes.


1.Wheat flour – 2 cups
2. Grated carrot – 2 cups
3. Jaggery – 1 1/2 cups
4. Water – 1 1/2 cups
5. Cinnamon powder – 1 tsp
6. Baking powder – 2 tsp
7. Raisins – 2 tbsp
8. Salt – 1/2 pinch
9. Sugar for sprinkling on top (optional)


Step 1: Dissolve jaggery in water, filter it and then boil them with the grated carrot until the carrot is soft. Turn off heat and let it cool down.

Step 2: Add cinnamon powder raisins, salt and mix well.

Step 3: Preheat the oven or cooker without washer. Grease a cake tin with butter and dust with some flour.

Step 4: Fold in the dry ingredients and mix thoroughly.
Step 5: Pour the cake batter into the cake tin and place it inside the oven/ cooker.

Step 6: Depending on the thickness and your mode of baking it takes time. I experience that it takes more time than the usual cake as wheat flour and jaggery makes it time consuming.
Step 7: Once the cake’s aroma fills the house, you can start checking periodically by inserting toothpick or a knife for readiness.

Step 8: Once does turn off heat, take out the cake tin and let it cool down before taking it out and cutting.

Step 9: Dust powdered sugar or just sprinkle crystal sugar on top before serving.


Leave a Reply

Your email address will not be published. Required fields are marked *