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Carrot Cake

Apr/09/2023 / by Bindu Gopal Rao

The favored food of bunny rabbits makes for a great dessert after an Easter repast

Easter carrot cake by Chef Riyaz Khan
Easter carrot cake by Chef Riyaz Khan, of the Taj Lakefront, Bhopal

Carrot cake is loved around the world. A natural sweetener, carrot becomes a substitute of sugar, and thus a healthier alternative. Which is why this recipe often comes up at celebrations such as birthdays, weddings, and Easter.

It can be enjoyed with a variety of toppings such as cream cheese frosting, whipped cream, or buttercream frosting. Some people enjoy carrot cake on its own, while others prefer it with tea or coffee. It is also commonly served with a scoop of vanilla ice cream or a dollop of whipped cream. In recent years, carrot cake has also found its way into other sweet products, such as muffins, cupcakes, and smoothies.

Here is a recipe for one version of this dessert.

Easter carrot cake, by Riyaz Khan, head pastry chef at Taj Lakefront, Bhopal


  • 7 oz grated carrot
  • 14 oz castor sugar
  • 8 eggs
  • 7 oz flour
  • ½ tbsp baking powder
  • ½ tsp baking soda
  • 3 oz walnuts
  • 4 ½ oz almond powder
  • 1 ½ tsp cinnamon powder
  • 3 ½ oz banana paste
  • 2 tsp lime juice
  • 1 cup refined oil


  1. Squeeze a grated carrot to drain the juice from it.
  2. Blend the squeezed carrots, eggs, castor sugar and banana paste in a mixer.
  3. Add the flour, baking powder, baking soda, chopped walnut, almond powder, cinnamon powder, and lemon juice to the above preparation and blend it well.
  4. After proper blending, gradually add the oil to the mixture.
  5. Now mix well and pour it in your desired baking mold.
  6. Bake the mixture at 340 degree Celsius for 30-35 minutes until golden brown
  7. Allow it to cool for 3-4 hours at room temperature.

Serving suggestion: Cut the cake into two, layer with toppings of your choice (cheese, whipped cream, or buttercream frosting) and serve with tea/coffee.


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