Carrot Cake with an Indian Flair

Serves 6

brinda

ingredients

1 1/2 teaspoon vegetable oil
1 cup unbleached white flour, plus extra for dusting
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/4 teaspoon ground cardamom seeds
1 cup granulated sugar
1/4 cup softened clarified butter (ghee)
1 1/2 cup grated carrots, firmly packed
2 tablespoon chopped pistachios
2 tablespoon chopped blanched almonds
2 tablespoon raisins
1 edible silver foil (optional)

directions

1
Rub a round cake pan that is 9 inches in diameter and 1-1/2 inches in height with the vegetable oil and then dust it very lightly with flour. Preheat the oven to 350 F.
2
Sift 1 cup flour with the baking soda and salt.
3
Beat the eggs well in a large bowl. Add the cardamom, sugar, and clarified butter. Keep beating until all the ingredients are thoroughly mixed.
4
Add the sifted flour mixture to the ingredients in the large bowl and fold it in gently with a spatula. Add the carrots, pistachios, almonds, and raisins. Fold them in gently as well.
5
Turn the cake batter into the oiled and floured cake pan and bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden red. Decorate top with edible silver foil.

notes

By Madhur Jaffrey. This cake falls somewhere between this traditional treat and the popular American carrot cake. It has a dense texture and the unexpected flavor of cardamom, yet doesn’t require the tedious cooking and stirring of a halvah.

Source: brinda