A Slice of Memory: My Beloved Carrot Cake Story and Recipe

The first time I had carrot cake was shortly after I got married. It wasn’t from a fancy bakery or a viral YouTube video—it was my mother-in-law’s age-old recipe, lovingly passed down from her sister. That first bite was warm, soft, and gently spiced—a perfect balance of comfort and delight.

Since then, we’ve made it umpteen times, and every single time it feels like we’re tasting it anew. It’s one of those cakes that never gets old—whether it’s served warm or chilled, with a scoop of vanilla ice cream or just plain with a cup of chai, it’s always a hit.

I’ve shared this recipe with several friends, but only after a fair bit of nudging to convince my mother-in-law to part with her sacred notes. She’s the kind of cook who never needs to measure—everything is done by instinct and memory, while I’m the type who needs precision and portions down to the last spoon!

So here it is—the lovingly adapted, foolproof version of our family’s treasured carrot cake. It’s made with whole wheat flour, packed with the goodness of carrots, and contains no butter (yes, it’s guilt-free and still delicious!). The best part? You wouldn’t even know it’s healthy.

“This isn’t just cake—it’s a warm hug in every bite.”

I hope this recipe becomes as cherished in your kitchen as it has been in ours.

Whole-wheat Carrot Cake

Healthy finger licking carrot cake

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Prep Time 45 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine Indian

Servings 12

Calories

Equipment

• Oven Toaster Grill (OTG)
• Egg beater
• Mixer + Big Mixer Jar
• 2 Mixing bowl
• Measuring Cup and Spoons

Ingredients

  

Dry ingredients

• 4 cups Wheat flour
• 3 tsp Baking powder
• 1 tsp Baking soda
• 4 inch Cinnamon stick
• 1 tbsp Dried Orange rind
• 1 Clove

Wet ingredients

• 4 Eggs (big)
• 3 cups Powdered Brown Sugar
• 2 cups Sunflower Oil
• 2 tsp Vanilla essence
• 4 cups Grated carrot (4 big carrot)

Instructions

 

• Grease and dust the cake tin with flour to prevent the cake from sticking.
• Preheat the oven at 250°C for .
• Add all the dry ingredients (wheat flour, baking soda, baking powder, cinnamon stick, clove, and orange rind) to a large mixer jar or food processor. Pulse or whip for 10 seconds. Repeat this process 5 times.
• Transfer the dry mixture into a large mixing bowl.
• Whip the eggs, oil, sugar, and vanilla essence together in the same mixer jar until the mixture is smooth and creamy, like a batter. Make sure to use only the pulse or whip setting.
• Pour the wet mixture into the mixing bowl. Gradually add the dry ingredients in 3 to 4 batches, using an eggbeater to combine everything thoroughly.
• Finally, add the grated carrot and gently fold it in until fully combined.
• Pour the batter into the cake tray and then tap the tray twice on the kitchen slab to release any trapped air.
• Bake at 180°C for 35 to 40 min or until the toothpick comes clean.

Notes

Tips:

• Make sure the eggs are at room temperature. Take them out of the fridge ahead of time.
• You can substitute butter for oil if you prefer, but honestly, the taste difference is minimal.

Variations:

• Add chopped cashew nuts and almonds for extra crunch.
• A handful of chocolate chips can be a fun addition, especially for chocolate-loving kids.
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Keyword carrot cake, healthy cake, whole wheat cake