Carrot Cake with Cream Cheese Frosting
All Foods • India
How to Make Carrot Cake with Cream Cheese Frosting (Traditional & Healthy Version)
Carrot Cake with Cream Cheese Frosting is a delightful treat that beautifully blends Indian flavors with a global touch, perfect for snack time or festive occasions. In India, carrots, or 'gajar', are celebrated in many desserts, especially during the winter months when they are at their peak freshness and sweetness. This cake borrows from the classic Indian 'gajar ka halwa', transforming those beloved flavors into a moist, spiced cake. The addition of a creamy, tangy frosting made from paneer and hung curd (instead of only cream cheese) delivers a wholesome, Indian twist. This Carrot Cake is a hit during festivals like Holi and Diwali, where sweets and snacks play a central role in celebrations. Its natural sweetness from jaggery and the warmth of spices like dalchini (cinnamon) and elaichi (cardamom) create a comforting and nostalgic taste. With a focus on health, this recipe uses atta (whole wheat flour) and minimal oil, making it suitable for calorie-conscious families. It’s a versatile dish enjoyed by all age groups, from children to elders, and fits seamlessly into modern Indian kitchens.
Ingredients(for 1 medium slice (approx. 80g))
- 1 cup Grated carrot (gajar) (fresh, red winter carrots preferred)
- 3/4 cup Atta (whole wheat flour) (for wholesome nutrition)
- 1/2 cup Jaggery powder (gur) (unrefined sweetener)
- 1/3 cup Hung curd (for moisture, Indian yogurt)
- 2 tbsp Vegetable oil (cold-pressed preferred)
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1/2 tsp Dalchini (cinnamon) powder
- 1/4 tsp Elaichi (cardamom) powder
- 2 tbsp Chopped walnuts or badam (almonds) (optional for crunch) - optional
- 1/3 cup Paneer (for frosting) (fresh, homemade preferred)
- 3 tbsp Hung curd (for frosting) (thick, creamy)
- 1 tbsp Honey (for frosting sweetness)
- 1/2 tsp Vanilla essence
Instructions
- 1
Preheat your oven to 180°C (350°F) and grease a small cake tin with a drop of oil or line with parchment paper.
5 minutes
Preheating ensures even baking and prevents sticking.
- 2
In a mixing bowl, combine grated carrot, jaggery powder, and oil. Mix until the jaggery dissolves and the mixture is well blended.
3 minutes
Use fresh red carrots for best flavor and color.
- 3
Add hung curd, vanilla essence, dalchini, and elaichi powder to the carrot mixture. Stir well.
2 minutes
Hung curd adds moisture without excess fat.
- 4
Sift atta, baking powder, and baking soda together. Gradually fold the dry ingredients into the wet mixture to create a smooth, lump-free batter.
3 minutes
Do not overmix – gentle folding ensures a soft texture.
Why This Dish is Healthy
By replacing maida with atta and sugar with jaggery, this cake becomes rich in dietary fiber and minerals, supporting better digestion and steady energy release. Minimal oil and the use of yogurt-based frosting further reduce saturated fat, making this snack heart-friendly. It’s a perfect balance of taste and nutrition, suitable for the entire family, even those tracking their calories or aiming for a healthier lifestyle.
This Carrot Cake is packed with the goodness of fresh carrots, providing beta-carotene, fiber, and essential vitamins like A and K. Using atta boosts whole grain nutrition, while jaggery offers trace minerals and a lower glycemic index than refined sugar. Walnuts and almonds add healthy fats, protein, and micronutrients. The frosting uses paneer and hung curd, increasing calcium and protein without excess fat.
Pro Tips
- 💡Grate carrots finely for a uniform, moist crumb.
- 💡Use homemade paneer and well-drained curd for a thick, luscious frosting.
- 💡Toast nuts lightly before adding for enhanced flavor and crunch.
Storage & Serving
Store the cake (with or without frosting) in an airtight container in the refrigerator for up to 3 days. For best texture, bring to room temperature before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 330.0 kcal |
