Carrot Cinnamon Cake

This cake was born when my friend traveled to Mahabaleshwar around end December. She was served a carrot cinnamon cake there and she immediately sent me a pic of her half-eaten slice, asking me to decipher the taste from the pic and recreate it. :D

Carrot Cinnamon Cake

It was beyond funny. Her expectation! But she didn’t let go and kept reminding me to recreate before carrot season gets over.

Finally I gave in and made attempts to recreate it. I tweaked my old go-to tea cake recipe and took some help online.

Carrot Cinnamon Cake

My friend is a tough critic, so I gave her a slice hoping it passes her taste test. I knew if she will not like it, she will politely say that there was something missing. :D

Her verdict was that this cake was a very close creation to what she ate in Mahabaleshwar. I wonder adding nutmeg and a bit of all spice powder will enhance it further? Next winter this will surely be an attempt.

Carrot Cinnamon Cake
6 inch round cake Conversion Chart Print

Carrot Cinnamon Cake


1 cup of all purpose flour
½ cup of freshly grated carrots
¾ cup of home-made curd
½ cup of granulated sugar
½ teaspoon of baking soda
½ teaspoon of baking powder
¼ teaspoon of cinnamon powder
tablespoons of milk
¼ cup of olive oil
1 teaspoon of vanilla extract
handful of chopped walnuts (optional)


1.Preheat oven to 200 C. Grease and line a 6 inch round pan. Sift flour, baking soda and baking powder 2-3 times.
2.In a large bowl, beat the sugar, yogurt, milk and olive oil for 5 minutes on high speed till sugar dissolves. Add in cinnamon powder and vanilla extract and give a quick stir. Slowly fold in grated carrots. Now add the flour in 2 lots, blending in well after each addition. If you desire you can add chopped walnuts in the batter as well.
3.Pour the batter in the prepared pan. Top with chopped walnuts. Bake at 200°C for 10 minutes, reduce temperature to 170-180°C and bake for 20-25 minutes or till a toothpick inserted into the cake comes out clean.
4.Cool the cake for 30 minutes and then overturn onto a plate. Wait for at least 2 hours before slicing it, else it doesn't slice neatly.


Recipe loosely adapted from here.

I used oil for my cake.

Like a quickbread it is best to slice the cake next day.