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Kashmiri Carrot Cake

Kashmiri Carrot Cake

My husband is from Kashmir, a beautiful valley in the western Himalayas. Kashmir is famous for high quality saffron, red peppers, apples, almonds, walnuts, woolens, and its scenic beauty. This recipe combines the favorite flavors of Kashmir in a moist cake.

Submitted by: Bibi from Lake Fewa, Nepal
Yield: 12 servings


Featured in this Recipe

Mace, Ground

Ground Mace


Flatpack, 1/2 Cup
Curry, Garam Masala Ground

Garam Masala


Flatpack, 1/2 Cup


Preparation Instructions:

1) Preheat oven to 350 degrees. Grease and flour a 9 inch cake pan.
2) Sift the 1 Cup flour with 1 tsp. baking soda.
3) Beat eggs with sugar and ghee (or butter) thoroughly.
4) Fold flour mixture into egg mixture until just combined. Fold in carrots, nuts, and raisins gently. Batter will be stiff.
5) Bake in preheated oven 35-45 minutes or until toothpick inserted in center comes out clean.

More About This Recipe

Garnish with powdered sugar and or silver leaf if desired. Can be baked in a 9x5 inch loaf pan alternately. Cake freezes well also.

If you enjoyed this recipe, check out more baking recipes here.


Based on 1 reviews

Customer Reviews


Delicious and super easy. I halved the recipe and added 1/4 cup Greek yogurt instead of the eggs. Thanks!

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