Thursday, November 28, 2013

Classic Carrot Cake

It's quite common in India to use vegetables in traditional sweets. Some of the sweets I can think of are: gajar halwa (carrot halwa), lauki halwa (bottle-gourd halwa), beetroot halwa and the famous Agra ka petha which is made using pumpkin. In the west, these vegetables are quite popular in cakes (carrot cake), baked loafs (zucchini bread) and pies (pumpkin and sweet potato pie). This is the first time I used vegetable in a cake and am pretty excited about it. Best thing being, not only do vegetables add texture and moist flavour but are nutritious at the same time.

Since I like eating carrot halwa ( who doesn't :)) I decided to give carrot cake a shot and I went with this simple recipe from Williams Sonoma and tweaked it a little to my liking. I also halved the recipe and skipped the icing to keep it simple.

Classic Carrot Cake 
adapted from Williams Sonoma

1 cup + 2 tablespoons maida or all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon (dalchini)
1/2 teaspoon ground nutmeg (jaiphal)
1/2 teaspoon salt
2 eggs
1/2 cup vegetable oil
1 cup ground sugar
3 tablespoons buttermilk
11/2 cups grated carrots 
1/2 teaspoon vanilla extract
handful chopped walnuts (optional)
  • Preheat oven to 180 degrees Celsius. Line a 9 inch cake pan with butter paper, grease with butter and keep aside
  • In a medium bowl, sieve together the flour, baking soda, baking soda, cinnamon, nutmeg and salt
  • In a large bowl with an electric mixer, whisk the eggs and sugar until light and fluffy (approx 10 minutes)
  • Gradually drizzle in oil followed by buttermilk and vanilla extract
  • Switch to a spatula, fold the flour mixture into the egg and sugar mixture until just combined
  • Fold in the carrots and walnuts and pour the batter in the pan

  • Bake the cake about 45-50 minutes or until a toothpick inserted into the centers comes out clean
  • Let the cake cool for 15 minutes and then flip it out of the pan and allow to cool completely
I was very happy with the cake - golden and moist with carrots and crunchiness of walnuts :). Looking forward to baking using some more veggies, may be beetroot in a chocolate cake next :)

Do let me know how the cake turned out for you, till then have a good day :)

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