Carrot and Almond Cake

11/08/2014 02:14:00 am 0 Comments A+ a-


Today is a double special day for me as my blog has completed six months and it's my mother in law's birthday. Thank you all for your hearty support and love that you have been spreading all the way since I started blogging!!! I have made this cake to celebrate the beautiful moments . Once again thanks a millions to all !

Carrot Cake
Love and hugs for you all !!
Ingredients:
1cup Cake Flour
1/2 cup carrot ,grated
3/4 cup Yoghurt/Curd
1/2 cup unsalted Butter
1/2 cup condensed Milk
1/2 cup Granulated Sugar
1 teaspoon Vanilla essence
1/4 teaspoonCinnamon powder
2 teaspoon Baking powder
1 teaspoon Baking Soda
1/4 cup Almonds/Walnuts , sliced
1/4 cup Pumpkin seeds
1/4 teaspoon salt (Skip this if you are using salted butter )

For cream frosting.
300 ml Amul milk cream( low fat )
1/2 cup icing sugar
1 teaspoon vanilla extract
1 -2 drop of food colorings

Method:
Grate carrots finely and keep aside. Sift cake flour with baking soda and baking powder, set aside.

In a mixing bowl add yoghurt , sugar, condensed milk , vanilla extract and cinnamon powder.Mix well until sugar completely dissolves.
Then add melted butter , chopped almonds and pumpkin seeds. Finally fold in carrots .

Add this mixture in to the flours. Gently fold in all the ingredients to form a smooth creamy flowing batter.

Preheat oven at 180 degree . Line and grease 8" cake tin .Bake the cake at the same temperature for 30 minutes or until toothpick inserted at the center comes out clean.Cool on wire racks .
For cream frosting:
Take milk cream in a bowl , add icing sugar and vanilla extract. Whisk for 2 minutes. Let it rest in freezer or 30 minutes.

After 30 minutes whisk it slowly , add food colorings of choice and whisk again till soft peaks.
Keep in refrigerator till use , fill in piping bags and apply on cakes.I did the frosting using ziplock bag.
Apply the cream frosting on the cakes and decorate as you wish.

Carrot cake
Carrot cake
Serve-6 pieces    Baking time 35 minutes
Notes:
-You may use olive oil or canola oil instead of butter.
-Here I have used low fat cream for frosting you may use full fat cream also.
-For attaining soft peaks the allowing it to rest for 30 minutes is necessary if you are using hand whisk. For using kitchen aid do as per instructions.
-I have used almonds and pumpkin seeds , original recipe call for walnuts. You may use nuts as per your choice.


Sending this entry to
Recipe Contest happening @ Enveetu Kitchen by CupoNation




Best regards,
Sapana Behl

Hi, I am Sapna,  a food blogger and mother of two pretty girls from India, living in Ireland.

For any query or suggestions please contact me at  sapana.behl@gmail.com

Please feel free to comment or share your encouraging ideas!