Ingredients

• 1 cup - carrot, peeled and grated coarsely
• 2.5 cups - flour
• 2 tsp - baking powder
• 1 tsp - baking soda
• 1 tsp - salt
• 1/2 cup - raisins
• 1/4 cup - chopped dates (optional)
• 1.5 tbsp - butter or ghee
• 1 cup - sugar
• 1/2 cup - soft brown sugar
• 1 cup - water
• 1/2 cup - orange juice or lemon sherbet
• 2-3 pinches grated nutmeg
• 1/4 tsp - cinnamon powder
• 2-3 pinches cloves powdered

How to Make Carrot Sponge

• Sift flour, baking soda, baking powder and salt together 2-3 times. Keep aside.
• Heat water, sugar, brown sugar, raisins, dates, and fat in a large saucepan.
• Bring to a boil, add spice powders, carrots, juice, and simmer for 3-4 minutes.
• Meanwhile, grease and prepare an 8 inch-9 inch loaf tin, keep aside.
• Add sifted ingredients to contents of pan.
• Mix with a wooden spoon till well blended.
• Bake in preheated oven at 200 degree C for 8 minutes, and thereafter at 170 degree C for 35-40 minutes.
• Bake till crust is a rich gold in colour.
• Serve warm or cold with dollops of butter or marmalade.