Rich Carrot Cake

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The winter season….. ahh! what I like most about it is lovely colourful vegetables. My little one is very fond of carrots, loves to eat red juicy carrots raw as snack, more than cooked. Moreover, in this part of Asia carrot is cooked, in fact simmered in milk for hours to make ‘Halwa’, a dessert! I grew up eating loads and loads of carrot halwa everyday during winters.

So the other day I planned to make halwa ‘ for my kids and therefore grated about a kilogram of red juicy carrots. But my little one insisted on cake, any type of cake.

“Well then” I said “cake you must have for dessert!” I found this really easy recipe in my old notes (a diary where I have been making notes for past 19 years! Must admit it has torn apart but I still love to write in it…..it’s precious!!!)

What I like about this recipe is that it’s light and nutritious as you use whole meal flour and lots of dry fruits.

So here we go with the recipe:

Ingredients:

Grated carrot 200g

Whole-meal flour 200g

Sugar 175g

Sunflower oil (any cooking oil) 150 ml

Two large eggs, whisked

Grated coconut ½ cup

Chopped walnut ½ cup

Or/and chopped pistachios ½ cup

Sultanas ½ cup

Zest of one orange

Cinnamon powder 1 tsp

Baking powder 1 tsp

Baking soda 1tsp

Instructions:

  • Whisk sugar and oil together until it looks light and seems mixed thoroughly.
  • Separately mix flour, baking soda, baking powder, cinnamon powder and sieve it to add in some air.
  • Into the liquid mixture now add beaten eggs slowly while whisking.
  • Next add in all the dry ingredients one by one and fold in well until it’s all mixed thoroughly.
  • Transfer the mixture into greased and lined baking tin and bake in pre-heated oven at 175oC for 40- 45 minutes or until cake leaves the side of the tin.
  • Remove from oven and let it rest for about five minutes before removing from the tin.

I believe it tastes much better the next day if one has patience to keep it for a day (or children allow it to rest!!!) with some whipped cream.

 

 

 

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