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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
Simple Vegan Carrot Cake NO ONE Will Know Is Vegan!
This simple vegan carrot cake recipe is rich, moist, & perfectly spiced. An easy vegan cream cheese frosting makes it a stunner for a special occasion!
Recipe Links:
Simple Vegan Carrot Cake:
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Key Moments:
00:00 Introduction
00:41 Ingredients
01:10 How To Make A Flax Egg
02:06 How To Make A Simple Vegan Carrot Cake
02:47 Oil-Free Option
03:28 Using Different Sized/Shaped Pans
03:47 Oven Temp & Baking Time
03:58 Make Muffins Or Cupcakes
04:28 Vegan Cream Cheese Frosting Introduction
05:05 Vegan Cream Cheese Brands
05:33 Best Vegan Butter For Cake Frosting
05:52 How To Make Vegan Cream Cheese Frosting
06:52 How To Frost Your Carrot Cake
07:48 Recipe Cost
08:22 Coming Up For Part 2 Of Our Easter Special
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carrot delight recipe - soft & chewy carrot sweet | gajar barfi - carrot barfi | carrot sweets
full recipe:
carrot delight recipe | soft & tender carrot barfi | carrot sweet recipes with detailed photo and video recipe. an interesting and tasty carrot dessert recipe made with carrot puree, cornflour and sugar. unlike other traditional barfi recipes, it has a soft and chewy texture similar to a corn flour halwa, but has its own flavour and taste. it can be made for any occasion, celebrations or even for the festival feast and takes only 20 minutes to prepare from scratch.
carrot delight recipe | soft & tender carrot barfi | carrot sweet recipes with step by step photo and video recipe. carrot-based sweets are ultra-popular among indians and are made for different reasons. the best part of using carrot in any sweet is its naturally sourced sweetness in it which would help a lot to flavour the end result. one such hugely popular sweet recipe is the carrot delight recipe known for its softness with a mild sweet taste and coconut coating flavour.
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Carrot Cake Recipe in Cooker - No-Egg No-Oven | Eggless Baking Without Oven
Carrot Cake, does sound boring at first. But once you try this, you'll love it! Here's an addictive recipe of the cake which has finely grated carrots, all spice, nuts.. The light & spongy texture along with the great flavor is a delight to have it! Goes well just as it is, or with some cream cheese frosting! Check out the recipe to make it in cooker, that's right! Here's the cooker cake recipe which is egg-free & a part of our series eggless baking without oven! Enjoy!
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Soft & Moist Carrot Cake | Easter Special | Dessert
I wish you all a Blessed Good Friday :) I hope you all have a pleasant weekend as we celebrate Easter this Sunday. And... for that occasion I decided to post a soft, moist and delicious Carrot Cake! It's quite simple, no complex equipment required, just a little preparation. It has the warmth of Cinnamon which feels like a Christmas memory, and then, of course, the Carrots make their way to shine through as well. I like the level of sweetness of this cake— it's just right. It goes perfectly with my hot cup of tea! Can't wait to bake it again, with my family getting together this Sunday ❤️
Mog Asum ????
Wet-Mix Ingredients:
1/2 Cup or 100 grams Granulated Sugar
2 Carrots, peeled (approximately 100 grams each. Grate one and chop one)
1/2 Oil (any vegetable Oil)
2 Whole Eggs (at Room Temperature)
1/2 teaspoon Cinnamon Powder (you may add some more, if you like)
1 & 1/2 teaspoon Vanilla Essence
A pinch of Salt
2 Tablespoons Salted Butter (optional; butter must be soft)
Dry ingredients:
1 & 1/4 Cup or 150 grams Maida
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda (this makes it more fluffy)
1/2 teaspoon Salt
Baking Instructions:
• Bake it in a preheated oven at 180°C for 35-40 minutes, on the middle rack. Check with a skewer to know if done.
• I used a 9 X 4.5 tin. Line it with parchment paper and grease it with oil.
• Once baked, let the cake remain inside the oven for 10 minutes. Then, open the oven door slightly, and let the cake remain there for 15 minutes. After that, bring the cake out & let it cool to room temperature.
Tips:
Use room temperature ingredients for the cake (i.e. the eggs, carrots, and butter, must not be cold).
Once poured into the mould, tap the mould on the countertop a few times to force out trapped air pockets. I forgot to do that and had some large pores.
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(Cover by Tabitha Dias)
Carrot cake Recipe | Eggless Carrot Cake | Carrot cake with cream cheese frosting | Easy carrot cake
This super easy, fluffy and moist homemade carrot cake with cream cheese frosting will become your new favourite recipe...
This carrot cake recipe is one you will fall in love with! The perfect balance of flavour, crushed nuts and spices. PLUS the bonus of being super moist and fluffy.. Just what you want after waiting for what seems like an eternity to eat it! #carrot cake recipe
#carrotcake
#carrotcakewithcreamcheesefrosting
#egglesscarrotcake
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
For Printable Recipe :
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 :-