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Carrot Cake with An Indian Flavor

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Yield

6 servings

Prep

15 min

Cook

45 min

Ready

60 min

Ingredients

Amount Measure Ingredient Features
1 ½ teaspoons vegetable oil Camera
1 cup unbleached all-purpose flour
plus extra for dusting
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1 teaspoon baking soda Camera
¼ teaspoon salt Camera
2 large eggs Camera
¼ teaspoon cardamom seeds
ground
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1 cup sugar
granulated
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¼ cup butter
softened, clarified
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1 ½ cups carrots
grated, firmly packed
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2 tablespoons pistachio nuts
chopped
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2 tablespoons almonds
chopped, blanched
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2 tablespoons raisins, seedless Camera
Trans-fat Free

Directions

Rub a round cake pan that is 9 inches in diameter and 1½ inches in height with the vegetable oil and then dust it very lightly with flour.

Preheat the oven to 350℉ (180℃).

Sift 1 cup flour with the baking soda and salt.

Beat the eggs well in a large bowl.

Add the cardamom, sugar, and clarified butter.

Keep beating until all the ingredients are thoroughly mixed.

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.

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 118g (4.2 oz)
Amount per Serving
Calories 353 33% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 91mg 30%
Sodium 287mg 12%
Total Carbohydrate 19g 19%
Dietary Fiber 2g 8%
Sugars g
Protein 11g
Vitamin A 99% Vitamin C 3%
Calcium 3% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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