Its winter, the markets are flooded with carrots. What better than to put them to good use and make a yummy cake outta them?
- 1 cup carrot (grated)
- 1 cup Whole Wheat Flour (finely ground 100% Whole Wheat Atta)
- 1/2 cup Honey
- 1/4 cup Sugar
- 1/2 tsp Nutmeg (I used 1 tsp – it was quite spicy. I’d recommend adjusting this to taste.)
- 1/2 tsp Cinnamon
- 2 Eggs (Substitute: Usually I replace 2 eggs in most cake recipes with 1/2 cup (milk+1tbsp curd)+ 1/4 tsp cooking soda. Since eggs here are primarily for moisture and some leavening this should work. I had to use the eggs bought for my sponge cake experiment. )
- 1 tsp Salt
- 1 tsp Baking Powder
- 1/2 tsp Cooking Soda
- Few Drops of Vanilla
- Grease and line an 8inch Baking Dish.
- Mix the flour, baking powder, salt, cooking soda, cinnamon, nutmeg and sieve once. Add grated carrots.
- Grind the sugar. In a bowl beat the sugar, honey and eggs together. Add this to the flour mix, add vanilla and combine.
- Bake at 200C in an oven for 40 minutes till the cake is well browned. The cake is done when it springs back if pressed lightly and a tester inserted in the center comes out clean. Oven timings may vary and it is recommended that you test for doneness at the 35th minute and keep for more time accordingly.
- Allow cake to cool. Take cake out of baking dish, cut into pieces and store in an air tight container.
Lakshmi’s notes:<coming up! Been a bit busy will fill in this field soon!>
Mandira’s notes: I used all purpose flour instead of wheat flour. I also changed the proportions a bit. With 2 eggs, I used 100 gms of maida, 100 gms of sugar and 100 gms keeping other proportions the same. I also used 100 gms of cream even though Lakshmi’s recipe doesn’t have any cream or butter.
Bombay gets two varieties of carrot- one is the orang-ish colour one that we get all through the year and the other is a deep red one that we get only during the winters. The orange-ish carrots tend to be a little bland in taste so if you are using this variety, increase the volume of sugar by about 2 tbsp.