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Recipe Text
Ingredients:
Maida – 90gms
Baking Powder – 1/4Tsp + 1/8tsp
Baking Soda -1/4tsp + 1/8tsp
Cloves Powder – 1/8tsp
Cinnamon Powder – 1/4tsp
Dry Ginger Powder – 1/8tsp
Carrot (1) – 75gms
Sweetened Condensed Milk – 150gms
Butter – 65gms (At Room Temperature)
Milk – If Required-- Few Table Spoons
Ingredients For Frosting:
Hung Curd – 150gms
Butter – 15gms
Icing Sugar – 60gms
Almonds – 15
Vanilla Essence – 1/2tsp
(Online Conversion utility to convert Gms to Cups & Temperatures etc)
Preparations:
Wash and grate carrot.
Place a sieve in a bowl and add maida, baking soda, baking powder, cinnamon powder, cloves powder and dry ginger powder and sift to mix well.
Grease a square cake tin and dust it with maida.
Chop almonds into small pieces.
Preheat oven at 150oC for 15 minutes.
Method:
Take a mixing bowl and add butter and cream it. Add sweetened condensed milk and mix well to form a uniform mixture. Add the sifted dry ingredients and mix well. If required add few table spoons of milk to mix the cake batter. Transfer the batter to the prepared cake tin and level it. Tap lightly to remove any air bubbles. Place the baking tin in preheated oven and bake at 150oC for 25 to 30 minutes or till done. To test the cake insert a toothpick at the centre of the cake and if it comes out clean then cake is done and if batter sticks to the toothpick then bake for few more minutes. Remove the cake tin from oven and keep it aside for 5 minutes. Transfer the cake on to a wire rack and cool completely before frosting it.
Frosting:
Take a mixing bowl and cream butter. Add hung curd and mix well to get a smooth texture. Add vanilla essence and mix. Now slowly add icing sugar and mix well to get a spreadable consistency frosting.
When the cake is cool add some frosting and spread to get a even and smooth layer. Garnish the cake with the chopped almonds as a border on the frosted cake. Cut the cake into pieces and serve.
Points To Observe:
Pre-heating the oven is very important to maintain the temperature.
The raising agents added in the cake batter work immediately at the temperature at which cakes are baked. If oven is not pre heated it hampers the work of raising agents in the batter. So it is very important to pre heat oven before baking to maintain the temperature.
If “Pre Heat” button is not there in an oven ---do not worry---just switch on the oven at the mentioned temperature and set timer for 15 minutes---then the oven is said to be pre heated.
See that butter is at room temperature for smooth handling.
I have used homemade sweetened condensed milk and homemade butter in this recipe.
Sifting the dry ingredients not only brings aeration but also ensures that all the dry ingredients are properly mixed.
Grated carrots provide a natural design to the cake. The spices added in the cake provide a flavorful taste to the cake.
As we have used hung curd it would be light on stomach. Adding butter to hung curd gives a smooth texture. Cream also may be added to get a creamy taste.
If desired cut the cake into two parts equally and sandwich the two parts using frosting.
It is better to use freshly ground spices rather than using pre prepared spice powders. Here I have freshly ground the spices using a mortar & pestle just before mixing the cake batter.
Carrot cake is a simple cake with ingredients easily available in our pantry. Do make it with fresh spices and enjoy with your family members.
Enjoy !!!!!!!!!!!!!!
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