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How To make Carrot Cake with An Indian Flavor
1 1/2 ts Vegetable oil
1 c Unbleached white flour
plus extra for dusting 1 ts Baking soda
1/4 ts Salt
2 lg Eggs
1/4 ts Ground cardamom seeds
1 c Granulated sugar
1/4 c Softened clarified butter
:
(ghee) 1 1/2 c Grated carrots
firmly packed 2 tb Chopped pistachios
2 tb Chopped blanched almonds
2 tb Raisins
Edible silver foil (opt.) "A characteristic sweet of southern India is carrot halvah, a rich, sweet reduction of carrots and spices that is almost fudgelike in consistency. This cake falls somewhere between this traditional treat and the popular American carrot cake. It has a dense texture and the unexpected flavor of cardamom, yet doesn't require the tedious cooking and stirring of a halvah. "Special Indian dishes are often decorated with silver foil :
a microscopic thin sheet of edible, flavorless real silver, available in Indian groceries. We have cut edible foil into decorative shapes a tedious business that must be done in a completely draftless room :
but more manageable solid toppings are customary. "Serve this nontraditional ending to your Indian meal with coffee that has been brewed with a few cardamom seeds." 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. * Source: World-of-the-East Vegetarian Cooking - by Madhur Jaffrey * Published in: The Herb Companion - February/March 1993 * Typed for you by Karen Mintzias
How To make Carrot Cake with An Indian Flavor's Videos
Carrot Sesame Cake | Indian Flavors | Veg Carrot Cake | गाजर तिल केक | No Egg No Oven No Maida
Carrot Sesame Cake | Indian Flavors | Carrot Cake | गाजर तिल केक No Egg No Oven No Maida | Atta Cake
#carrotcake #carrotsesamecake #cakerecipes
Your Fave Indian dessert in Cake Form! CARROT HALWA CAKE Gajrela Cake| Vegan Richa Recipes
CARROT HALWA CAKE
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Carrot halwa cake is a fusion recipe that uses traditional Indian dessert (Gajar Halwa which is a cardamom scented carrot fudge like dessert) as the topping for a flavorful cake. It has such an incredible mixture of flavors and textures!
Carrot Halwa is usually made in springtime with the first crop of juicy, red carrots. Red carrots are generally not easily available here, so I end up using orange. But if you can find some red carrots, they are amazing. You can also use a mix of the orange and purple carrots, which also works amazingly for this carrot halwa cake.
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How To Make Moist Carrot Cake With Kiano • Tasty
Kiano shares baking tips on how to make delicious moist carrot cake. If you want more of Tasty, check out our merch here:
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Simple Moist Carrot Cake Recipe | You must try this cake if you have carrots at home.
Easy carrot cake recipes for beginners. This video shows how to make soft and moist carrot cake recipe. This is a very easy and simple recipe and is healthier compared to other cakes. To make it more healthy you can replace 1 Cup All Purpose Flour With whole wheat flour or Oats Flour
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Moist Carrot Cake Recipe
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All Purpose Flour 2 Cups (250 g)
Grated Carrots 2 Cups (350 g)
Egg 4 medium sized
Sugar 2/3 to 1 Cup. ( depending on the sweetness you want)/(135g to 200g)
Oil 2/3 Cup ( 150ml)
Vanilla Essence. 1 tsp
Baking Powder. 1&1/2 tsp
Baking Soda 1/2 tsp
Bake in a preheated oven @ 165 C for 60 minutes or until a skewer inserted in the middle comes out clear..
Pan. 6 inch
This goes well with cream cheese frosting.
PLEASE find the link for cream cheese frosting recipe :-
Simple Carrot Cake | Healthy Recipe
The BEST Healthy Carrot cake recipe! Applesauce makes it super moist, and cinnamon and nutmeg give it a delicious spiced flavor. In this recipe you don’t need eggs and tons of sugar! Enjoy it on its own, or take it to the next level by frosting it in rich, creamy cream cheese frosting.
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---------------------------------- RECIPE ------------------------------------
Ingredients
Cake:
* 2 1/4 cups whole wheat flour (270 g)
* 3 teaspoons baking powder (*see note below)
* 1 teaspoon baking soda
* 3 teaspoons cinnamon
* 1/2 teaspoon nutmeg
* 1 teaspoon sea salt
* 1/2 cup applesauce (125 g)
* 1 cup oat milk (250 ml) or any type of milk
* 2 teaspoons vanilla
* 1/3 cup honey (100 g) or 1/2 cup sugar
* 1/2 cup melted coconut oil (110 g) or any vegetable oil
* 2 cups grated carrots (2,5 - 3 medium carrots)
* 1/2 cup raisins and chopped walnuts
Frosting
* 2 tablespoons honey (43 g)
* 1 1/2 cup low-fat cream cheese (350 g)
Instructions
1. Preheat the oven to 350°F and grease a 7x11 baking pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
3. Pour into the bowl the applesauce, oat milk, vanilla, honey and oil.
4. Mix the mixture until just combined.
5. Fold in the carrots, raisins and walnuts.
6. Bake for 45 to 60 minutes or until a toothpick inserted comes out clean. Let cake cool completely before frosting!
7. Make the frosting: combine cream cheese and honey until very smooth, scraping down the sides occasionally.
8. Frost the cake and sprinkle with something.
9. Store frosted cake in the fridge.
ENJOY!
❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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Eggless Carrot Cake Recipe
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This eggless carrot cake is soft, tender, perfectly moist and its sweet and balanced spice flavor is perfect. The velvety cream cheese frosting and crunchy walnuts is the perfect finishing touch. This is truly the BEST carrot cake made without eggs.
Those pretty looking orangy red flakes of grated carrot in the cake give beautiful color and texture to the cake. It also provides sweetness and moisture to the cake.
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