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 😉
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 180° 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 @180° 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!
How did you de-mould the carrot cake so perfectly?
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
Nice cake
Please I want to. Know the measurement of your cup in grams
Hozes, I haven’t weight the ingredients but the cup I used is 240 ml
Hi cake looking superb 😋👌. 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😊
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 🙂
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.
Tq so much Akum, in order to take pics I opened few times, I think it may be the reason.. Thanks for sharing tips😍
My pleasure 🙂
Thanks Akum, I opened few times in middle may b the reason I think, thanks for reply😍
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
Hi Sanghamitra , yes you can use white sugar .. oil is mentioned, check 3rd count from the last in the ingredients list 🙂
When to add oil is also mentioned in the 2nd in the instruction
Beautifully made!
Thanks much
You are welcome!
Excellent recipe! Tried it today and the cake is delicious..thanks for sharing the recipe 🙂
Thank you so much Aditi for trying out the recipe and for the lovely feedback.. I am glad you liked it 🙂
Awesome, Thanks for sharing Healthy cake recipe
Hi mam,
Can u please send link to purchase brown sugar mam
I buy from local grocery stores and sometimes from big basket and Amazon
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 cake😋😋😋
Thank you so much Sabeena for the lovely feedback.. I am glad you like them ❤
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
Hi Gayathri I use sunflower oil mostly of fortune, dhara or gold winner .. you can use any brand mostly flavorless oil for cakes
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
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 🙂
Can I use butter instead of oil?
Yes you can