Carrot cake is easily my all-time favourite recipe to bake. It has simple ingredients. Plus it is super easy to make a perfect recipe for beginner level baking or if you want to get your kids to start baking.
For all those who would want to get kids interested in baking. I have an ebook just for them full of illustrated colourful recipes. I have provided a link below
Kids are home due to Carona Virus and how do you keep them occupied?
That is the big question going on in every parent’s mind
Kids love to bake. Plus baking is the best way to create pleasant childhood memories. It will keep them happy & occupied.
I can say this from experience, watching my nephew Reyansh enjoy baking from the time he was two. For him, it was a huge accomplishment plus something to brag about in his nursery.
This easy bake carrot cake recipe is ideal for your baking experiments.
You just need a few ingredients which can easily find in your kitchen. The kids just have to measure to mix, pour and bake.
If your kids are chocolate fans they can even try this https://bakinginthehills.com/triple-chocolate-chip-cookies/
This recipe is as healthy as a cake recipe can get. I use whole wheat flour instead of refined flour, although refined flour will give you a much lighter product.
You can even experiment using half whole wheat and half refined flour.
This cake is further enhanced with a whole lot of carrots, in fact, you can easily replace grated carrots with courgette, white gourd, pumpkin.
Palm sugar can also be an alternative for this recipe to make it healthier.
I have illustrated this recipe sheet which you can print it out as kids love referring to illustrated recipes.
- 200 gms Flour
- 200 gms brown sugar(You may alternatively try using palm sugar)
- 140 ml of vegetable oil
- 02 eggs
- 300 gms carrots
- 75 gms raisins & walnuts
- 1tsp salt
- 1/2 tsp soda bicarb
- 1 Tsp baking powder
- 1tsp mixed spice powder (Cinnamon, Nutmeg, Cardamon)
- 1tsp vanilla
- Preheat Oven to 150 degrees. line your muffin tin with muffin papers
- In a large bowl mix together all the ingredients
- Use a hand whisk or if you don’t have that mix it thoroughly with a spoon.
- Pour the batter in individual muffin cups. You can even use a half kg cake mould instead of the muffin tray. Although the muffin trays are much easier.
- You should be able to make around 10 medium size muffins with this batter.
- You can top the batter with oatmeal, choco chips etc to give it a good finish
- Bake for around 20 -25 mins at 160 degrees.
- It’s best to allow the muffins to cool down for half n hour before you allow the kids to pounce on it.
A sustainable baking tip: Watch this video for another version of the carrot cake recipe.
Carrot cake flavoured with wild turmeric
While experimenting around with flavours. I used a seasonal turmeric leaves instead of using parchment paper at the bottom of the cake tin you can even use banana, jackfruit 0r turmeric leaves.
I love the aroma of turmeric leaves, wafting across your home while baking.
- You end up imparting exotic flavours
- It is a natural flavour much better than using any essence
- It is easy to un-mould the cake
- It is a zero-waste alternative to parchment paper.