Carrot Cake With An Indian Flavour
1 1/2 teaspoon vegetable oil
1 cup unbleached white flour - plus extra; for dusting
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/4 teaspoon ground cardamom seeds
1 cup granulated sugar
1/4 cup softened clarified butter - (ghee)
1 1/2 cup grated carrots - firmly packed
2 tablespoon chopped pistachios
2 tablespoon chopped blanched almonds
2 tablespoon raisins
1 edible silver foil (opt.)
Rub a round cake pan that is 9 inches in diameter and 1-1/2 inches in height with the vegetable oil and then dust it very lightly with flour. Preheat the oven to 350 F.
Sift 1 cup flour with the baking soda and salt.
Beat the eggs well in a large bowl.
Add the cardamom, sugar, and clarified butter. Keep beating until all the ingredients are thoroughly mixed.
Add the sifted flour mixture to the ingredients in the large bowl and fold it in gently with a spatula.
Add the carrots, pistachios, almonds, and raisins. Fold them in gently as well.
Turn the cake batter into the oiled and floured cake pan and bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden red.
Decorate top with edible silver foil.
Pairs Well With
I found this recipe on Indiansnacks.com. I get an organic veggie box delivered every week and there is always a bunch of carrots inside. I'm always on the hunt for interesting things to do with them and got a bit bored of traditional carrot cake. This cake is a cross between carrot cake and halwa.
Source: World-of-the-East Vegetarian Cooking - by Madhur Jaffrey -Published in: The Herb Companion - February/March 1993 * Typed for you by Karen Mintzias