Semolina Carrot Cake recipe with step by step pictures – A simple and easy eggless cake. It is a delicous and healthy cake perfect tea partner or a healthy snacking.

Semolina also known as rava or suji/sooji is a great flour to make cake making the cake more healthier. The texture of this semolina carrot cake is extremely silky soft and dense, very close to pound cake but with a nice variation of using semolina flour instead of refined flour.

It is made of semolina flour and fresh grated carrot substituting the egg with curd. I have used brown sugar instead of refined sugar making it a more healthier version.

You may check my personal favourite whole wheat carrot cake which is healthy as well as tasty. I am sure you gonna love this one!

This is a lovely way of adding vegetables to your child’s diet and it taste really great and delicious. I have a savoury version of semolina cake loaded with vegetables. You can try this Savoury Semolina Cake I am sure you will love it as much as I do. You can also try Semolina Mango Cake or save it and keep for the mango season which will be knocking soon πŸ˜‰

Ok without wasting anymore time let’s get started with the recipe. Please do try and let me know in the comments below how it turned out for you.

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Preparation time : 15 mins
Cooking time : 35 mins
Serves : 6

Ingredients:
1 cup Semolina / Sooji
3/4 cup Carrot finely grated
1/4 cup Curd / Yogurt
1/2 tsp Baking soda
1 tsp Baking powder
1/2 cup Brown sugar
1/2 cup Milk
1/2 cup Oil
1 tsp Vanilla extract
A pinch of salt (optional)

Method :

In a mixing bowl add the curd and baking soda, whisk well and keep aside for about 5 mins. You will notice the curd has become bubbly.

In the curd and baking soda mixture add brown sugar and oil, whisk well.

Add in the grated carrot and vanilla extract and mix well.

Add in the semolina and salt, mix well.

Add in the milk and gently mix well and keep aside for about 15 mins.

Meanwhile preheat over at 180Β° for 10 mins and grease a cake pan with oil.

Add in the baking powder, give a quick stir and pour the batter into the greased pan. Tap the cake pan for 2-3 times to release any air bubbles.

Bake the cake at preheated oven @180Β° for 35 mins. A toothpick inserted should come out clean. Baking time will differ as per ones oven temperature. Start checking from 30 mins onwards.

Remove from oven, let it stand for about 5 mins. Demould and let it cool down completely in a rack. Cut and serve.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I would love to hear from you all. Happy cooking!

About Akum Raj Jamir

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Hello Everyone.. I am Akum Raj Jamir. I am a Naga Lady born and bought up from Nagaland. Married to a Tamilian and settled in Chennai now.  I worked in hotel industry for 3 years and later I shifted to corporate sector and worked in US based MNC companies. In January 2014 I was blessed with a baby boy and that it when I decided to quit my job and give me full time for him as well as the home. Now I am a homemaker ☺.  I started cooking at the very small age. We sisters used to help mom in the kitchen and followed the foot step of my mom and that's how I developed my cooking skills. A foodie by nature and a passionate cook, loves everything about food. Cooking is my passion. I love experimenting with food in my kitchen and try to bring the best in whatever I cook. I cook with all my heart and soul and this love is evident in the dishes I cook.  I believe in sharing a lot thus whatever I cook I share with fellow friends and my fan followings. So this space is all about food from my kitchen for foodies like me. Explore the recipes ☺

40 thoughts on “Semolina Carrot Cake / Eggless Sooji Carrot Cake

    1. Hi Sunitha, if cake is perfectly baked it will easily get demould without sticking to the pan..few reasons which lead to sticking cake to the pan are cake cooled too long in the pan after removing from the oven , cake not baked enough, not greased or dusted flour enough..hope I am able to clear your query

    1. Hi cake looking superb πŸ˜‹πŸ‘Œ. I am new to baking, have small doubt though my cake is moist, it is not raising on the top, it’s sinking and nuts also sinking in to bottom of cake. Can you please help me where I am ging wrong.. Tq😊

      1. Hi Vasusvegkitchen, always use fresh baking powder & soda, do not open the oven often or until the cake is half baked, do not overbeat the batter, use appropriate cake pan size ( it should not be too small nor too large) use the exact measurement the recipe calls for… I hope this helps ..Thank you so much for stopping by my blog πŸ™‚

      2. For the nuts sinking to the bottom pls coat the nuts with little flour and once added to the batter do not over mix just give a quick gently stir.

  1. Hi Akum,
    1. Can I use white sugar if I don’t have brown sugar?
    2. There is no mention of the 1/2 cup oil in recipe

  2. Excellent recipe! Tried it today and the cake is delicious..thanks for sharing the recipe πŸ™‚

  3. Hi Akum, a huge Thank You for sharing your recipes with us. It’s a real pleasure to follow your no fault recipes. It always nice to see how the cakes turn up so perfect and yummy. Just made the carrot and semolina cakeπŸ˜‹πŸ˜‹πŸ˜‹

  4. Hi mam,
    What kind of oil we have to use for baking cakes mam??? Please tell the brand name and please show the picture of your oil. So that I can able to purchase

  5. Hi .. can I put finely chopped walnut and little bit of cinnamon powder in this recipe. For apple cinnamon cake I followed your recipe to the T and it turned out to be a dream . So checking before addi g anything to this recipe of yours. Thank you

    1. Yes you can add nuts and cinnamon too… I am coming up with a carrot cake with whole wheat flour, that too had cinnamon and nuts, will try to blog soon πŸ™‚

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