Carrot Cake with Cashewnut Topping

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated : 5 Stars
5
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Healthy Eggless Lemon Chiffon Cake, Best Eggless Lemon Tea Cake, Easy Pressure Cooker Eggless Dry Fruit Cake

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5

Ingredients

  • Grated Carrot - 1 cup
  • flour - 1 cup
  • eggs - 2, separated
  • powdered Sugar - 1 cup, divided
  • baking powder - 1/2 tsp
  • baking soda - 1/2 tsp
  • dry Ginger powder - 1/2 tsp
  • Cashew nuts - 2 tbsp, chopped
  • Raisins - 2 tbsp
  • cooking oil - 1/2 cup
  • hot water - 4 tbsp
  • Orange essence - 1 tsp
  • For topping:
  • Besan (chickpeas flour) - 1 cup
  • condensed Milk - 1/2 cup
  • Cashew nuts (finely chopped) - 2 tbsp
  • Ghee - 2 tbsp
  • Cardamom powder - 1/2 tsp
  • Saffron 1 big pinch, soaked in 2 tsp of hot Milk

How to Make Carrot Cake with Cashewnut Topping

  • Mix together the flour, baking powder, soda and ginger powder.
  • Add carrot, cashew nuts, and raisins.
  • Whisk egg yolks with oil, one and a half cup of sugar, hot water, and orange essence.
  • Combine the whisked ingredients with the flour mixture.
  • Beat the egg whites till soft peaks are formed.
  • Add the remaining sugar, little at a time, beating well after each addition.
  • Fold this into the flour mixture.
  • Pour in a prepared tin and bake in a mode (170 C) oven till done for about 30-35 minutes.
  • Turn out the cake on a wire rack and allow it to cool.
  • For topping:
  • Heat 1 tbsp of Ghee and fry the cashew nuts till golden brown.
  • Heat remaining Ghee and roast the besan till the raw smell is lost.
  • Add condensed milk, cardamom, and saffron.
  • Cook and stir till the mixture is of spreading consistency. Mix in the fried cashew nuts and cover the cake with this mixture.
  • Cool and serve the cake sliced.