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Eggless walnut carrot cake

Eggless walnut carrot cake

Carrotcake1

No occasion i.e. birthday, wedding, exam results, new home, new job etc. etc. is complete without something sweet, without mithai. According to Hindus, the ingredients in mithai; sugar, milk, and ghee are considered to be ‘sattvic’ meaning pure and can be eaten by everyone including vegetarians. Being sattvic, mithai is also offered to the Gods and distributed as prashad to the devotees in temples. Even though mithai has no religious significance, it is used to break a fast and also eaten during fasting.  Mithai is a vital element to share moments of joy and happiness with loved ones. This ancient tradition has been kept alive for centuries and mithai will continue to be served during auspicious and important celebrations.

This being my first recipe on the blog, I would have liked to mark the occasion with a mithai recipe. Sadly, Indian mithai is not my strong point. To compensate for my lack of mithai making skills, I have chosen to share an eggless carrot cake recipe. To me, carrot cake with cream cheese frosting is kind of like the western version of gajjar no halwo/gajjar ka halwa with icecream.

carrotcake4.jpg

So without further ado, here it is.

Ingredients for the cake

  • 1 1/3 cups cake flour/plain flour
  • 1 ½ cups tightly packed grated carrots
  • ½ cup caster sugar
  • ¾ cup of oil
  • ¾ cup chopped walnuts
  • 2 tsp. Cinnamon powder
  • ½ cup sweetened condensed milk
  • 1 tbsp. vinegar 
  • ½ tsp salt
  • 1 ¼ tsp soda bi carbonate
  • 1 ½ tsp baking powder

Ingredients for the icing and decoration

  • 250g cream cheese
  • ¼ cup caster sugar
  • ½ tsp vanilla essence
  • 250mL dream whip/artificial whipping cream
  • ¼ cup chopped walnuts
  • ¼ cup chopped pistachios

Method

  1. Pre heat the oven to 175oc
  2. Grease and line a 7inch round cake tin with baking paper
  3. Beat the condensed milk, oil and sugar till well combined
  4. Add the grated carrots
  5. Add the vinegar, soda bi carbonate and baking powder and mix
  6.  Fold in the flour and remaining ingredients
  7. Bake at 175 for 40-45 minutes
  8. To check whether the cake is done, pierce a tooth pick into the centre of the cake. The tooth pick should come out clean if the cake is fully baked
  9.  Let the cake cool down for about 15 minutes before you flip it onto a cooling rack
  10.  While the cake is cooling down, prep the icing
  11.  Beat the softened cream cheese with sugar and vanilla essence.
  12. Once the cream cheese mixture looks smooth, add in the dream whip and beat on a low speed till soft peaks appear
  13. Keep the icing refrigerated until ready to use
  14. Once the cake has completely cooled down ( about 1-2 hours), cut the cake into half using a serrated knife
  15. Spread 1/3 of the icing between the two layers of cake
  16. Spread the remainder of the icing on the top and edges of the cake
  17. Decorate the top of the cake with chopped walnuts and pistachios
carrotcake8.jpg
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