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Carrot and Ginger Cake

A light airy cake that is so easy to make – grated fresh carrot that keeps the cake so moist and a taste of ginger in very bite. I like to keep it simple but if you want to serve this as a dessert a dash of cream cheese frosting would do .

When I bake cakes I truly feel on top of the world . At the end of a hectic week, I really do not mind taking out a slab of butter and thinking about what flavour the cake should be. Butter, eggs, flour, oil – it’s always available in my kitchen and not to forget, lots and lots of love. Sunday is a happy day at home, where all of us catch up with each other and share meal times specially Sunday lunch.

This cake is so light and its the perfect finale to a heavy lunch. In every bite of this awesome cake you get the taste of fresh carrot and the undeniable taste of crystallised ginger and the awesomeness of roasted cashewnuts.

This is a recipe that happily fell into my hands while I was clearing a cupboard, not so long ago. The original recipe had half a cup of milk which I had omitted while trying it out the first time and the welcome addition of chopped roasted cashewnuts in its place.

Try out this recipe and win the hearts of all at home.

Happy to be sharing this recipe with you,


  • Oil – 1/2 cup
  • Sugar-1 cup (powdered)
  • Eggs -2
  • Grated carrot -1 and 1/2 cups
  • Crystallised ginger -100 grams
  • Roasted chopped cashewnuts-1/2 cup
  • Flour -1 and 1/2 cups
  • Baking powder -1 and a 1/2 tsp
  • Salt- a big pinch
  • Icing sugar to dust on top


  • Sift flour and baking powder together and keep aside.
  • Cream eggs till light and fluffy with an electric beater. Add the powdered sugar, salt and continue to beat thoroughly till light and fluffy.
  • Add the oil in a steady stream and continue beating.
  • Add the grated carrot, finely minced crystallised ginger and roasted chopped cashewnuts.
  • Add the flour mixture and blend well.
  • Pour the mixture into a well greased and dusted cake tin.
    Bake in a preheated oven 180deg.c for 35-40 minutes.
    Once the cake is done, allow it to cool in the tin.
    Unmold and dust with sifted icing sugar.

Chefs tips:

  • All the ingredients should be at room temperature.
  • Any vegetable oil can be used other than the flavoured oils.
  • Sugar should be weighed out and then powdered.
  • Carrots should be fresh and juicy.
  • In the place of crystallised ginger, you could add 2-3 tbsp of freshly prepared ginger juice.
  • The oven should be preheating, while you are getting the cake batter ready.
  • This cake serves 6 adults.

Till my next post,



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