Thursday, Dec 20 2007

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Carrot Cake

From Catherene D'Cunha

Ingredients

1 cup plain flour
2 cups shredded carrots
3/4 cup oil
2 eggs
2 tsp cinnamon powder
1 tsp cardamom powder
1/2 tbsp baking powder
3/4 tsp baking soda
1/2 tsp salt
3/4 cups sugar
few strands of saffron
1/8 tsp orange colour
1 tsp vanilla essence
1/4 cup walnuts, chopped
1/4 cup pistachios, chopped

For Icing:
1 cup fresh whipped cream
3 tbsp powdered sugar
1/2 tsp vanilla essence

Method For Icing:

1. Beat the cream over a tray of icecubes with a hand beater.
2. Do not overbeat. It should form soft peaks.
3. Fold in the sugar and essence.
4. Mix gently.
5. Put in the refrigerator.

Method for Cake:

1. Beat eggs and sugar till fluffy
2. Add all the powders, mix it well
3. Add 1/2 of oil and then 1/2 of flour
4. Mix it well
5. Add remaining oil and flour
6. Blend it well
7. Add all the remaining ingredients except and saffron
8. Mix it well
9. Pour in the greased baking dish
10. Sprinkle the saffron strands
11. Preheat oven to 350^o F
12. Bake the cake for 40 mins.
13. Cool it
14. Spread the cream icing

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