Carrot Cinnamon Cake

6 inch round cake Conversion Chart Print


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.