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Carrot Cake Recipe

Time for carrot cake! It's a basic and simple cake and next time i want to go gluten free and compare. Whole wheat flour is used here which makes it healthy for me. Cakes make me think of sharing with friends and family which is a large part of Santosha for me, contentment, according to Patanjali's Yoga Sutra is one of the Niyamas.


3 teaspoons lemon juice

1 1/4 cups milk

2/3 cup vegetable oil

2 teaspoons orange zest

3/4 cup packed brown sugar

3 teaspoons vanilla extract

3 cups whole wheat flour

1 1/2 teaspoons baking powder

1 1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon salt

1 1/2 cups grated carrots

1/2 cup chopped walnuts


Preheat oven to 350 degrees F (175 degrees C). Butter an 8 inch springform pan. In a small bowl, add lemon juice to milk. Stir together and let stand 5 minutes. Sift flour, baking powder, cinnamon, cloves and salt together and set aside.

Pour the batter into the springform pan (you can also use a deep 8 inch pan). Bake for 1 hour or until a toothpick inserted into the middle of the cake comes out clean. Allow to cool and serve. Enjoy with friends and remeber - Santosha, the art of Santosha, the yoga way.

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