Carrot & chia cake.

carrot cake

I started baking maybe 2 years ago, I took a class to make sure I knew the basics (and don’t blow the kitchen up). After that,  I bake a little bit here and there, and I make a lot, one of my favorites of all times: Carrot cake.
Although I must say, for me is easier to bake in this individual silicon molds/liners, because make it easier to serve, clean the liners (silicon rocks!), and I can have a better control of portions.


  • 4 eggs.
  • 1 1/2 cup sugar.
  • 1 tsp vanilla extract (optional).
  • 1 1/2 cup all purpose flour.
  • 1 cup vegetable oil.
  • A pinch of salt.
  • 2 tsp baking powder.
  • 2 tsp ground cinnamon (optional).
  • 2 cups grated carrot.
  • 2 tbsp Chia seeds (optional)



  1. Preheat oven at 350° F
  2. Whisk the eggs in a bowl until they look fluffy.
  3. Add sugar and flour, alternating with the oil, keep whipping. If you want you can pre-sift the flour with the baking powder, in this case I didn’t do it so that is why you can see ´holes´ in the cake. You don’t actually have to sift it the ¨traditional¨ way but you can aerated the flour just using a whisk or a wooden spoon.
  4. Add the grated carrot,then the chia seeds (also the vanilla and cinnamon if you are using them), all of these, without stopping whipping the mix.
  5. Pour the mixture in the molds and bake for 30 minutes at 350°F.

The good thing about this recipe is that you can add other ingredients (like nuts) and have from one batch, different flavors.

Mine are not perfect, but practice makes perfect, or like we say it in spanish:  ¨La práctica hace al maestro¨. 😉
What are your secret to bake great things?.




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