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Carrot Cake with Cashewnut Topping Recipe

Carrot Cake with Cashewnut Topping is a popular American Dessert
Author :
 
On :
Thursday, 17 April, 2014
Category :
Kid friendly Recipe
Course :
Dessert Recipe
Cuisine :
American Recipe
Technique :
Bake Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 5 based on 100 votes
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:

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





     

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