• sanskritibist

Carrot Cake

My mother always used to make basic vanilla and chocolate sponge cakes but I remember a phase in my childhood where my mother had started baking excessively. By then I had started getting used to the idea of getting shoved out of the kitchen, “Get out! I’m making a cake!” I was perhaps around six or seven years old and incredibly bored of the summer vacations and constantly checking the calendar till school would begin. We didn’t have a tv back then so I used to wait for the sun to mildly settle in the sky before I could go out to play with the neighbourhood kids.

That one sentence by mother caused a sulking retreat back into my room. How hard of a challenge my mother must have put herself to, to shout at me. With such little pondering I would walk back down the hall to the kitchen and  listening to the sound of the mixer, eggs being cracked and the timer of the oven being set. “Can I come in?” -within thirty seconds I’d back.

I remember once my mother took pity on me and let me help her out. It was the incredibly difficult task make eights into the batter. I didn’t understand folding correctly but I tried very very hard to get it right. I remember my mother taking the spatula out of my hands and demonstrating its delicate art till she finished it completely and I never got a go at it again. It’s been almost eighteen years and she still does the same thing.

Carrot cake was one of the things she had started making back then. I vividly remember her grating the carrots and the smell of cinnamon coming out of the kitchen. My brother and I were taking rounds like vultures around the kitchen that day. I still remember the slightly burnt bottom, the soft moist crumbs of the middle and the astonishment of how nice a vegetable could be inside a cake.  Since then this has recipe has gotten only better with time, we’ve had it for birthdays, for tea time snacks and for breakfast when we didn’t know what else to make.

Carrot Cake Recipe:


2 Cups of Flour

2 Teaspoon baking powder

1 1/2 Teapspoon baking soda

2 1/2 teaspoon of ground cinnamon

1 Teaspoon salt

4 eggs

1 1/2 Cup of refined oil

2 3/4 Cups sugar

2 3/4 Cups grated carrots

3/4 Walnuts chopped


  1. Preheat the oven to 165 degrees Celsius or 325 degrees Fahrenheit.

  2. Mix the flour baking soda, baking powder, salt and cinnamon

  3. In a large bowl mix sugar, oil, eggs and beat till there is a foam in the mixture. Stir in the grated carrots and walnuts.

  4. Mix the flour mixture into the bowl.

  5. Pour it in a greased pan (9x13inches)

  6. are for 30-40 minutes until done. Check with a toothpick!

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