This cake was an unexpected delight to make as well as eat.
My sister in law Richa made it and described it in such delicious terms that I had to make it myself.
The main recipe is from a YouTube channel but I have tweaked it a bit to suit my taste and ingredients.
The recipe calls for the Red Delhi carrots but as they are seasonal I have used regular ones. The dates and walnuts add a nice crunch to the bite. The melted caramel syrup just takes the cake to the next level.
Here are the ingredients:
1/2 cup granulated sugar + 1/4 cup hot water (for the caramel)
1 cup wheat flour
1 cup grated carrots
1/2 cup walnuts chopped
1/2 cup dates chopped
2 eggs
1/2 cup oil
1/2 cup sugar (I used light brown sugar)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp vanilla essence
Method:
Grease a 6 inch baking tin or line with butter paper.
To make the caramel, boil the sugar in a heavy bottom pan on medium heat. Do not attempt to mix with a spoon. Keep rotating the pan over the flame to mix the sugar. Once the mixture turns light brown add in the hot water, let it boil for a minute and switch off the flame. Allow the caramel to cool.
Mix the carrots and the nuts together and keep aside.
Add the baking powder and soda to the flour and mix well and keep aside.
In a vessel add the eggs and the sugar and beat till light in colour.
Add the oil and vanilla essence and beat for a minute.
Now add the caramel and beat again. U will get a beautiful colour to the mixture.
Slowly add the flour mixture and fold into the batter till its just combined and no lumps are left. Now add the carrot and nuts mixture and beat till you a uniform batter.
Pour into the prepared tin and uniformly spread the batter.
Place the tin into a preheated oven at 180 degrees and bake for 35 to 40 minutes.
Stick a toothpick in the centre to check if it comes out clean.
Let the cake cool down before cutting it.
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