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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.
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