Carrot Cake with An Indian Flavor
Yield
6 servingsPrep
15 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | teaspoons | vegetable oil |
|
| 1 | cup |
unbleached all-purpose flour
plus extra for dusting |
|
| 1 | teaspoon | baking soda |
|
| ¼ | teaspoon | salt |
|
| 2 | large | eggs |
|
| ¼ | teaspoon |
cardamom seeds
ground |
|
| 1 | cup |
sugar
granulated |
|
| ¼ | cup |
butter
softened, clarified |
|
| 1 ½ | cups |
carrots
grated, firmly packed |
|
| 2 | tablespoons |
pistachio nuts
chopped |
|
| 2 | tablespoons |
almonds
chopped, blanched |
|
| 2 | tablespoons | raisins, seedless |
|
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.
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