Hi friends 😊,
Thought to bake CARROT CAKE. But this time I made the paste of it with some other ingredients and added to the dried ones.
Baked with egg and without egg😄. So you can get the recipe for both.
Did icing on the top with some left over ganache in my pantry and almond flakes.
Yesss.. It became sinful when topped with carrot ice-cream and carrot glaze.😋
So now let’s come to the recipe:
This recipe serves 10 servings.
FOR CARROT CAKE:INGREDIENTS:
4 medium sized peeled and roughly blocked carrots
2 eggs/1/2 cup curd
1/4 cup olive or any light oil
3/4 cup granulated sugar
1 cup APF or maida
2 tbsp cornflour
1+1/2 tsp baking powder. If using curd, measure 2 tsp of baking powder
FOR CARROT GLAZE:
1/2 cup grated carrot
2 tbsp liquid glucose or corn syrup or sugar
FOR CARROT CAKE:
Preheat oven at 170° c for 10 minutes.
Grease a 9″ cake tin.
Now grind carrot, eggs or curd, oil and sugar to a fine paste. Sieve flours and baking powder.
Add the liquid into dry ingredients.
Transfer the cake mix into cake tin and bake at 170° c for 20-25 minutes.
It gets brown very quickly from top. So if you are in a plan to do icing on it.. Just cover the cake with foil or parchment paper after 10 minutes of baking. Otherwise thin layer of hard crust gives very nice nutty taste.
As the skewer comes out clean, take out the tin from the oven and let it cool completely.
Decorated the top with few grated carrots and few choco chips. Baking time was 5-7 minutes more than the egg version.
Add grated carrots and the liquid which you have opted for in a saucepan. Keep on stirring till you get thich jam type consistency.
CARROT FLAVOURED ICE-CREAM was my innovation. Had a small house-party. Thought to serve in the dessert course.
So now it’s your time to treat your guests this winter with this carrot theme.. Rather than gajar ka halwa.
KEEP COOKING AND ENJOYING !!!