This unique dessert bridges the gap between a classic American carrot cake and an Indian carrot halvah. It features a dense, moist crumb infused with the warm, floral notes of ground cardamom, rather than the usual cinnamon. The batter is studded with grated carrots, chopped pistachios, almonds, and plump raisins for varied texture and flavor bursts. Unlike traditional halvah, which requires tedious stirring, this version is baked into a convenient cake form. It serves as an elegant yet comforting end to an Indian meal, especially when paired with cardamom-spiced coffee. The optional edible silver foil decoration adds a festive, traditional touch suitable for celebrations or special gatherings.
Carrot Cake With An Indian Flavor
Description
This unique dessert bridges the gap between a classic American carrot cake and an Indian carrot halvah. It features a dense, moist crumb infused with the warm, floral notes of ground cardamom, rather than the usual cinnamon. The batter is studded with grated carrots, chopped pistachios, almonds, and plump raisins for varied texture and flavor bursts. Unlike traditional halvah, which requires tedious stirring, this version is baked into a convenient cake form. It serves as an elegant yet comforting end to an Indian meal, especially when paired with cardamom-spiced coffee. The optional edible silver foil decoration adds a festive, traditional touch suitable for celebrations or special gatherings.Ingredients
Directions
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Preheat the oven to 350&# 194;°F (175ðC).
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Rub a 9-inch round cake pan (1.5 inches high) with vegetable oil and dust lightly with flour, shaking out the excess.
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In a small bowl, sift together the flour, baking soda, and salt. Set aside.
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In a large bowl, beat the eggs until well combined and slightly fluffy.
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Add the granulated sugar, ground cardamom, and softened clarified butter (ghee) to the eggs.
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Beat the mixture vigorously until all ingredients are thoroughly blended and smooth.
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Add the sifted flour mixture to the wet ingredients in batches, folding gently with a spatula until just incorporated.
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Fold in the grated carrots, chopped pistachios, blanched almonds, and raisins until evenly distributed.
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Pour the batter into the prepared cake pan and smooth the top.
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Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
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Allow the cake to cool in the pan for 10 minutes before removing to a wire rack.
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Optionally, decorate the top with edible silver foil shapes for a traditional finish.
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Serve warm or at room temperature, ideally with cardamom-spiced coffee.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 235.0kcal
- % Daily Value *
- Total Fat 2.5g4%
- Saturated Fat 0.4g2%
- Cholesterol 0.0mg0%
- Sodium 1.2mg1%
- Total Carbohydrate 45.6g16%
- Dietary Fiber 1.6g7%
- Sugars 0.2g
- Protein 6.0g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
