Carrot Cake – Slow Cooker Recipe

I heard of carrot cake 4 years ago and it has captured my imagination ever since. Yes, I saw it at various shops but did not venture to purchase the delicacy. I really don’t know the reason why I did that when I could have tasted it long ago! Every mention of carrot cake in magazines or by friends kept tantalizing my taste buds. I would wonder what a western sweet made of a vegetable taste like. After all, it is nothing like making an apple cake or a banana cake or a pineapple cake. It is a deviation from the normal and yet so easily accepted. It took me a marriage and a Tarala Dalal recipe to finally get the courage to try it out.

The best part about this recipe is that it targets health at its core. Whole wheat flour (gehun-ka-atta) has been used instead of refined flour (maida). Also, sugar has been replaced by a honey and jaggery (gur) lending the cake a distinct, earthy flavor. This cake is eggless so it can be served to anyone.

It is mentioned in the recipe to bake it for an hour. However, I have baked it in a pressure cooker so the baking time has been reduced to half an hour. Also, do add only half teaspoons of cinnamon powder and nutmeg each unless you are really wild about these spices. They tend to leave a bitter after taste in the mouth. I have altered the recipe a little and presented it according to my observations to suit baking in cooker.


1 ½ cup gehun-ka-atta (whole wheat flour)

½ tsp cinnamon powder (dalchini)

½ tsp nutmeg powder (jaiphal)

½ cup ghee (unsalted butter)

½ cup honey

½ cup jaggery (gur)

2 tsp baking powder

2 cups grated carrots

If you do not have cinnamon and nutmeg powder, simply prepare it in the grinder. Heat ghee, honey and jaggery together and set it aside. Sift gehun-ka-atta, cinnamon powder, nutmeg powder and baking powder. Mix all the ingredients together. Take a greased baking pan and sprinkle some flour on it. Pour the batter in it and bake in cooker for half an hour. The carrot cake is best served cooled.

Carrot cake is a good dessert for kids as it provides all the vitamins and presents a healthy mix of ingredients.


4 Responses

  1. Do we mix the ingredients while the ghee-honey-jaggery mixture is still warm?

  2. Hi,
    Bookmarked the recipe on my first visit and will continue to do so.You have a nice blog

  3. @ Vaishali. If you keep the ghee-honey-jaggery mixture for sometime, the ghee will freeze and the honey and jaggery will separate. So it is better to mix all the ingredients before there is a complete cool down. The best way is to keep the heating part towards the end after you get all the other stuff ready. This way you won’t have to worry about the mixture cooling at all.

    @ Renuka. Thanks a lot for the appreciation dear. Do keep comments/suggestions coming.

  4. Hi,
    I will definitely go for this one. Just one question i should be using water or not in the cooker. tell me do i need to use the whistle too?

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