carrot cake recipe/soft & moist – Food At Home

This recipe is for those who don’t like carrots and for those who like carrots.It’s soft and moist, you don’t really taste carrot in it.Orange flavor goes very well with it, this is how I like my carrot cake but you can use vanilla, cinnamon, almond if you like.


carrot cake recipe
250g all purpose flour (1 3/4cups-pressed)
350g finely grated carrot(2 cups -pressed)
200g sugar(1 cup)
4 eggs
11/2 tsp baking powder
1tsp baking soda
1/2 tsp salt
180ml oil(3/4 cup)
1tbsp orange juice (you can use 1-2tsp vanilla, cinnamon, almond extract instead)
3tbsp orange zest
2tbsp raisin

pan size: 20cm x 6cm (8″ x 2″)

baking time: 170°C(340°F) for 90mins(10mins more or less)

1.Do not over mix the batter
2.keep an eye when you baking if you see the top is burning before time place an aluminum foil on top as soon as you get a nice brown color.
3. baking time could be more or less 10- 15 mins. insert a toothpick in the middle of the cake to check. if it comes out clean it’s done. If batter sticks on it bake few more minutes.

music: Prelude No. 22 by Chris Zabriskie is licensed under a Creative Commons Attribution license (