I made this carrot cake to mark couple of occasions that week - one among that is my blog's anniversary....am not able to believe that I have been blogging for the past three years.. and I hope I will continue blogging ...thanks to all my blog friends and family.
I tried making this carrot cake couple of years ago since its one of H's favorite but did not get it quite right...but this time I got it right...it was moist for an eggless cake! I was happy with the outcome!
Ingredients:
2 Cups Finely grated carrots
1 Cup All Purpose Flour
1 Cup Sugar
3/4th Stick Unsalted Butter @ room temperature
1/2 Tin Condensed Milk
1/2 Cup Water
1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1 Tsp Cinnamon powder
1/2 Tsp Nutmeg Powder
1/4 Cup Finely chopped and roasted cashew (unsalted)
1/4 Cup finely chopped and roasted walnuts (unsalted)
Method:
Sift the flour. Rub the butter nicely with the flour till it mixes well with the flour. Now add the sugar, baking powder, baking soda and mix well.
Add the condensed milk and mix it without forming lumps.
Add the carrots, nutmeg and cinnamon powder.
At this stage if you feel the mixture is too thick. Add water little by little to get the consistency.
Mix the nuts in little bit of flour to prevent it from sinking to the bottom of the cake.
Now add the nuts to the cake mixture
(Normally cashew is not added to the carrot cake...but I added them since am fond of it)
Preheat the oven to 350 deg.
Grease the pan with butter and dust the pan with flour to prevent the cake from sticking on to it.
Pour the mixture into the pan and pop it into the oven.
It takes about 40 minutes to bake it.
Insert a fork to see if it is done!
I did not make any frosting for the cake as I did not want to add "extra" calories ...it goes well with cream cheese frosting!
No comments:
Post a Comment