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November 5, 2009


carrot cake.JPG

Deliciously soft and moist, in fact one of the best cakes I ever made! my brother was raving about carrot cake and pressing me to make it, I just did not understand what the fuss was all about, but never the less decided to give it a shot, maybe because of my fixation for carrot halwa, I thouight it might taste somewhat familiar, though it does not taste even a wee bit like halwa but this sure has turned to be one of my favorites, and will be making it all through the cold winters, since this cake is so heart warming.

The thing here is that I used clarified butter or desi ghee as we call it here, to make this and boy! was I glad, it was sooo good, Desi ghee is a staple in all Indian households and especially here in Northern India we tend to stock it up for the winters, and a dollop is lovingly put on top of all lentils and veggies, to give it an extra special warm taste that is so good for the soul! .To make it at home- melt butter in a pan and let it bubble away gently till the residue at the bottom turns golden, cool and filter into clean jars, this clarified butter will keep for several months, I think I will be using desi ghee for a lot more baking from now on...

carrot cake2.JPG

This cake has a lot less amount of fat than normal, I guess since the carrots are also moist and with just a subtle hint of cinnamon, very good with some Vanilla Ice cream or clotted cream, a friend at work tasted it, raved about it and said it would be even more awesome if I sandwiched a layer of icecream and did a flambe with rum on it! hmmm good idea, I still have some left :)... to make this cake u require-

  • Clarified butter-3 tbsp (60 gms)

  • Sugar (powdered)-1 cup

  • All purpose flour-1 cup

  • Baking powder-2 tsp

  • Carrots (grated with the big holes side of grater)-1 and 1/2 cups

  • Raisins- a handful

  • Walnuts (if desired)- a handful

  • Eggs-2

  • Vanilla extract-1 1/2 tsp

  • Cinnamon-1/4 tsp

Beat softened clarified butter and sugar together till creamy, add the eggs and vanilla essence, tip in the carrots and mix well.Combine flour and baking powder, and add to the egg mixture, next add the raisins, nuts and cinnamon.Pour into prepared cake tin, bake in preheated oven at 180 C for 45 minutes or till a skewer inserted comes out clean.

carrot cake1.JPG

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Doli November 6, 2009 at 1:04 AM  

Looks interesting! will have to try it out.. is there something else which can be used instead of vanilla essence?

Priya November 6, 2009 at 2:23 AM  

Slurpppp! lipsmacking cake!

Sharmila November 6, 2009 at 11:22 AM  

I love all your bakes Bindiya ... with fresh carrots coming up in the market, this winter will see carrot cakes too ... am so bored of the halwa. :-)
The idea of using ghee is wonderful ... can't wait to try this out. :-)

sowmya.s November 6, 2009 at 3:53 PM  

yummy yummy..pass on that to me...along with a cup of tea...

Nids November 6, 2009 at 9:54 PM  

I am going to mtry this today, will keep you updated on the status...it looks so yumm

Supriya November 7, 2009 at 2:09 AM  

Looks nice...reminds me of gajar ka halwa we made during winter season:) I tried similar cake with zucchini recently.

Avanika [YumsiliciousBakes] November 7, 2009 at 2:08 PM  

The cake looks deliciously moist! I use ghee in baking a lot too, and everyone knows it as browned butter. It's the latest in thing!

Soma Pradhan November 7, 2009 at 4:06 PM  

A nice fluffy cake...looks so tempting and alluring

sangeetha ,  December 18, 2009 at 1:03 AM  

Hi Bindiya,

It tried your carrot cake recipe,came out great.

You have a wonderful blog.

Anonymous ,  August 24, 2010 at 11:53 PM  


Can i also try this carrot cake without eggs

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