It was a sunny monday afternoon and I had many leftover carrots. I was too tired making kheer/halwa and wanted to make something different. That's when I decided to bake a cake. When I was searching for the perfect recipe, I found it in SHARMI'S PASSIONS and believe me it came out really well.
Preparation time: 20 minutes
Cooking time: 20 minuts
Serves - 3 or 4
Ingredients:
Maida: 3/4 cup
Wheat flour: 1/4 cup
Grated carrot: 1/2 cup heaped
Curd: 3/4 cups
Olive oil: 1/4 cup
Milk: 2.5 tbsp
Powdered sugar: 1/2 cup
Vanilla essence: 1/2 tsp
Baking powder: 1/2 tsp
Baking soda: 1/2 tsp
Salt: 1/4 tsp
Walnuts, chopped: handful
Method:
1. Grate carrots and keep it aside.
2. Sieve maida, wheat flour, baking soda and baking powder.
3. In a bowl, add curd, sugar, milk and olive oil. Mix well until sugar dissolves. I have omitted cinnamon powder in this recipe. If you want, 1/4 tsp of cinnamon powder can be added in the next step.
4. Add vanilla essence and mix it. Now, add carrots and the flour mixture.
5. Whisk it well to till a creamy batter is formed. I forgot to add walnuts. But, you can add it in this step and mix it well. Alternatively, after you put the batter in the baking tray, you can just sprinkle it on the top.
6. Preheat the oven at 180 deg C for 10 mins.
7. Place a butter paper inside the tin, grease it with maida and butter. Now pour the batter to the baking tray.
8. Bake at the same temperature for 10-20 mins. After 10 minutes, insert a toothpick at the center, if it comes out clean, the cake is done. If it does not, then you can bake it for few minutes. After 10 minutes, I recommend you to keep checking it regularly. Bake it until the toothpick comes out clean.
9. Once it's done, transfer the tin onto a wet cloth. Allow it to cool for 20-25 minutes, then invert and peel of the butter paper.
10. Allow it to cool for an hour or little more before you cut it into pieces. I stored it in an air tight container and kept it in the fridge. But in the original recipe it says you can keep it in the room temperature for 2 days.
I added silver balls for decoration. But I would recommend you to add nuts.
Preparation time: 20 minutes
Cooking time: 20 minuts
Serves - 3 or 4
Ingredients:
Maida: 3/4 cup
Wheat flour: 1/4 cup
Grated carrot: 1/2 cup heaped
Curd: 3/4 cups
Olive oil: 1/4 cup
Milk: 2.5 tbsp
Powdered sugar: 1/2 cup
Vanilla essence: 1/2 tsp
Baking powder: 1/2 tsp
Baking soda: 1/2 tsp
Salt: 1/4 tsp
Walnuts, chopped: handful
Method:
1. Grate carrots and keep it aside.
2. Sieve maida, wheat flour, baking soda and baking powder.
3. In a bowl, add curd, sugar, milk and olive oil. Mix well until sugar dissolves. I have omitted cinnamon powder in this recipe. If you want, 1/4 tsp of cinnamon powder can be added in the next step.
4. Add vanilla essence and mix it. Now, add carrots and the flour mixture.
5. Whisk it well to till a creamy batter is formed. I forgot to add walnuts. But, you can add it in this step and mix it well. Alternatively, after you put the batter in the baking tray, you can just sprinkle it on the top.
6. Preheat the oven at 180 deg C for 10 mins.
7. Place a butter paper inside the tin, grease it with maida and butter. Now pour the batter to the baking tray.
8. Bake at the same temperature for 10-20 mins. After 10 minutes, insert a toothpick at the center, if it comes out clean, the cake is done. If it does not, then you can bake it for few minutes. After 10 minutes, I recommend you to keep checking it regularly. Bake it until the toothpick comes out clean.
9. Once it's done, transfer the tin onto a wet cloth. Allow it to cool for 20-25 minutes, then invert and peel of the butter paper.
10. Allow it to cool for an hour or little more before you cut it into pieces. I stored it in an air tight container and kept it in the fridge. But in the original recipe it says you can keep it in the room temperature for 2 days.
I added silver balls for decoration. But I would recommend you to add nuts.
No comments:
Post a Comment