Wednesday, April 01, 2015

Eggless Carrot Cake | Carrot Cake with Nuts and Raisins

Iam super-excited to announce that I would be participating in Mega Blogging Marathon this whole month. Whats even more special is the theme we have chosen. A theme which is very close to my heart, which has become by passion these days. Yes, its 'Fire up your oven all this April' in which we friends would be coming up with really exciting Oven-based recipes all the days in April with only Sundays being off-days.That sounds very interesting, is'nt it? Though many of my peers are doing a weekly Theme-based Marathon, I choose the free-way, which means my posts will be a mix-up of Eggless Cakes and Muffins, Savory Bakes, Wholesome Lunch or Dinner Recipes and some Breads. I find it really hard to juggle work and kids' studies as well as my passion and hence Iam not able to keep up with the pace and plan ahead. Kudos to my friends who are really awesome at that skill. Our Lead Srivalli, who is a mother of 3, is working full-time and still efficiently multi-tasks and keep up with the spirits and motivates us too. Not even sure if I ever become so organised!

Coming to the first recipe of the Mega BM, its a decadent Carrot cake with crunchy cashew and raisin bits. Though it is a bit on the denser side, the rich and flavourful taste is absolutely stunning. I had bookmarked this recipe from a Vegan Cookbook, borrowed from the local Library here. I have reduced the sugar and tweaked slightly to make it more healthier. Do try and let me know how it turned out!
Preparation time - 15mins
Baking time - 35-40mins
Yields - One 9" cake

All-purpose flour - 1&1/2cups
Whole wheat pastry flour - 3/4cups (or replace with AP flour itself and reduce milk by 2-3tblsp)
Baking powder - 1tsp
Baking Soda - 1tsp
Salt - 1/4tsp
Cinnamon powder - 1tsp
Ground Allspice powder - 1/4tsp
Grated carrot - 2cups
Sugar - 1/2cup
Light brown Sugar - 1/2cup
Vanilla extract - 1tsp
Milk - 3/4cup
Canola oil - 2/3cup
Chopped cashews - 2-3tblsp
Raisins - 3-4tblsp


1.  In a large bowl, whisk together flour, baking powder, baking soda, salt, Cinnamon and Allspice powders.

2.  Toss in the grated carrot, chopped nuts and raisins. Set aside.

3.  In another bowl, take both the sugars , oil and Vanilla extract and whisk well until sugar almost dissolves. 

4.  Add the sugar-oil mixture to the Flour mixture.

 5. Now, add milk in 3-4 batches and gently mix to combine. 

6. The batter should be slightly lumpy. DO NOT overbeat.  

7.  Transfer the batter to a greased pan.

8. Bake at 180C for 35-40mins until a skewer inserted in the middle comes out clean. Another way to check for doneness is that the cake should spring back to touch. 

You may wish to frost it with Cream-Cheese frosting or just sprinkle some icing sugar on top as I had done and devour this healthy Carrot deliciousness. 


  1. Carrot Cake looks delicious and giving it a crunch with cashews is a wonderful idea. Perfect beginning!

  2. At one point even I thought of doing a theme free marathon as I started baking very late. I think I will stick to it for now and see how it goes. Eggless carrot cake looks delicious. Looking forward to your dinner & lunch bakes.

  3. Carrot cake is our family favorite cake and I take every opportunity that comes my way to bake these. Your cake looks really good! Looking forward to your rest of the bakes :)

  4. Can imagine the crunchy cashews and raisins in that beautiful cake!! Wonderful start to the BM!!

  5. I love the beautiful color of the cake. What a nice sweet start to the month.

  6. I guess we both did Carrot cakes for DAy 1 although in diff ways ! this looks so tempting, Suja ! good to have u in the BM !

  7. That is one decadent cake. Looking forward for the rest of your bakes.

  8. Everybody's fav carrot cake... So beautifully presented..

  9. Love carrot cake and your look so inviting..I am sure you can mange very well Sujatha..looking forward to all your bakes..

  10. It is such a surprise that I've never baked a carrot cake ever! Although I normally add grated carrots/beetroot to chocolate loaves. Love that you've made it with whole wheat flour. Looks lovely

  11. Carrot cake looks so tempting and nice color must be delicious with that crunchy texture with the nuts.

  12. The cake has turned out so moist Sujatha. love that crunchy cashews in the soft cake..

  13. Lovely looking carrot cake. Good one to start the marathon.

  14. What a beautiful cake to start the marathon!!

  15. I am yet to try a carrot cake. The cake looks very nice and the cashews and raisins must lend a good texture to the cake.

  16. Perfect for easter. I have it in my list too. Yours looks beautiful

  17. Carrot cake looks absolutely stunning and love that super moist texture..

  18. i personally like the carrot cake a lot, it is very moist within and yours loooks lovely too...beautiful presentation

  19. The cake got a very nice color and moist,looks delicious...

  20. Soft and crunchy cake..Love the way it turned out..Yummy

  21. Such a moist, flavorful and delicious looking carrot cake. Perfect!!!

  22. Moist and delicious carrot cake ! Perfect love the addition of cashewnuts.

  23. wow that a rich and moist carrot cake looks so yummy and addictive :) well done on making it perfect !!

  24. Carrot cake is new to me.... sounds delicious