Gajar Ka Halwa Inspired- Carrot Cake


Carrot cake has been on my to-do list for a long time. I also had a request from someone who wanted a really good recipe for a healthy ‘carrot cake’. So it’s been in my head for quite a while now.

I often end up making bakes inspired by traditional Indian dishes. So well here’s another one. This cake was gobbled up in 15 minutes flat and has been one of my best bakes according to hubby dearest.

Super moist and flavourful, this carrot cake has a festive exotic feel to it. And I love the fact that it looks absolutely bright and sunny. And no, I din’t add any synthetic colouring, it is all thanks to those gorgeous orange carrots.

Another whole wheat and egg free cake. Definitely a must try.

Print Recipe
Gajar Ka Halwa Inspired- Carrot Cake
A delicious carrot halwa inspired cake!
Course dessert
Cuisine indian
Prep Time 15 minutes
Cook Time 60 minutes
Passive Time 20 minutes
To be pressure cooked
Other Ingredients
Course dessert
Cuisine indian
Prep Time 15 minutes
Cook Time 60 minutes
Passive Time 20 minutes
To be pressure cooked
Other Ingredients
  1. Pressure cook the grated carrots, 1 tsp ghee, milk and cardamom seeds on a low flame upto 2 whistles. [ it takes around 15-20 minutes]
  2. Allow the pressure to come down and the mixture to cool down a bit.
  3. Grind this in an electric mixer into a smooth puree. [ You would get around 1 cup + 2tbsps of carrot puree]
  4. Add the remaining ghee and sugar.
  5. Pulse a couple of times in the electric mixer until the ingredients are well combined.
  6. Pre heat the oven at 180 degrees for 10 minutes.
  7. Grease a 6 inch/ 7 inch baking tin and set aside.
  8. Sift the whole wheat flour and baking soda together. [I usually sieve the dry ingredients 2-3 times atleast. You may use a balloon whisk for sifting the flour]
  9. Add the wet ingredient mix into the sifted flour and fold gently until no lumps remain.
  10. Spoon the batter into the greased baking tin.
  11. Arrange the sliced almonds on top . [Be generous if you feel like]
  12. Tap the tin on the kitchen counter to level the batter.
  13. Bake in the pre heated oven at 180 degrees for 40-45 minutes or until a skewer inserted comes out clean.
  14. Allow the cake to cool for 10 minutes before inverting over a wire rack.
  15. Slice once completely cooled.
Recipe Notes
  • Oven temperature and time may vary. You may test the cake anytime after 35-40 minutes.
  • Any crunchy nuts would work for this cake, so you can add pistachios, cashews or walnuts even. In fact fold in some toasted nuts into the batter if you feel like.


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17 Comments Add yours

  1. Deepa keshwani says:

    A must try in this season

  2. Akila Subramanian says:

    Thank you Deepa. And yes definitely a must try. It tastes heavenly

  3. Sonali Lahiri says:

    Sounds super easy … Will def try this one

  4. Yazhisai Vani says:

    Hi can I add jaggery instead of sugar?

  5. Akila Subramanian says:

    Yazhisai Vani. jaggery powder can be substituted in place of sugar in most bakes. But the taste and texture may vary. Also jaggery has a dominant flavour.

  6. Akila Subramanian says:

    Thanks Sonali. It is quite simple. Do try and share your feedback

  7. Sonali Lahiri says:

    Cake did not rise

  8. Akila Subramanian says:

    Was your baking soda old?

  9. Sonali Lahiri says:

    Can be one of the reasons

  10. Ashwini Vasudeva says:

    cake was slightly soggy in the middle tough on the outside it looked cooked

  11. Akila Subramanian says:

    Ashwini It needed some more time in the oven by the sound of it. Did you do a skewer test?

  12. Asha says:

    Your one cup is how many grms

    1. Akila Subramanian says:

      Asha I use the 1 cup= 250 ml measurement

  13. Shweta says:

    Instead of folding the mixture can we blend well.

    1. Akila Subramanian says:

      Hi Shweta. It is important not to overmix the ingredients. That’s why folding in is a better option

  14. shyama says:

    Made this cake today came out well:-).

    1. Akila Subramanian says:

      Thankyou for sharing Shyama. Glad to know

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