Time and servings
Time and servings
Ingredients
- 1 tin (397 gm milkmaid / condensed milk)
- ½ cup 119 gm buttermilk
- ¼ cup 54 gm olive oil
- 1 tsp vanilla extract
- 1 tsp vinegar
- 2 cups 263 gm wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp cinnamon powder
- pinch of salt
- 1 cup 180 gm carrot, grated
- 2 tbsp almonds / badam (chopped)
- 2 tbsp raisins / kishmish
Instructions
- firstly, in a large mixing bowl take 1 tin (397 gm) milkmaid.
- also add ½ cup (119 gm) buttermilk, ¼ cup (54 gm) olive oil, 1 tsp vanilla extract and 1 tsp vinegar.
- whisk smooth making sure everything is combined.
- now in a sieve take 2 cups (263 gm) wheat flour, 1 tsp baking powder, ½ tsp baking soda, ¼ tsp cinnamon powder and pinch of salt. sieve everything well.
- combine well with cut and fold method adding water if required.
- further add 1 cup grated carrot, 2 tbsp almonds and 2 tbsp raisins.
- combine well and make sure not to over mix the cake batter as it turns chewy.
- further, transfer the cake batter into the cake mould.
- bake the cake at 180 degree celsius for 30-40 minutes.
- finally, serve the carrot cake or store in airtight container.
Step-by-step
1
firstly, in a large mixing bowl take 1 tin (397 gm) milkmaid.
2
also add ½ cup (119 gm) buttermilk, ¼ cup (54 gm) olive oil, 1 tsp vanilla extract and 1 tsp vinegar.
3
whisk smooth making sure everything is combined.
4
now in a sieve take 2 cups (263 gm) wheat flour, 1 tsp baking powder, ½ tsp baking soda, ¼ tsp cinnamon powder and pinch of salt. sieve everything well.
5
combine well with cut and fold method adding water if required.
6
further add 1 cup grated carrot, 2 tbsp almonds and 2 tbsp raisins.
7
combine well and make sure not to over mix the cake batter as it turns chewy.
8
further, transfer the cake batter into the cake mould or bread mould (width: 12 cm, height: 6 cm, length: 26 cm). make sure to grease the mould with butter to avoid sticking and line butter paper at bottom of tray.
9
level up the batter and pat the tray twice to remove the air incorporated into the batter.
10
place the cake tray into preheated oven. bake the cake at 180 degree celsius or 356 degree fahrenheit for 30-40 minutes.
11
or bake till the toothpick inserted comes out clean.
12
further, allow the cake to cool completely and later cut to slices and serve.
13
finally, serve the carrot cake or store in airtight container.
Video
Notes
- firstly, add more grated carrot to make cake more nutritious.
- also, add dry fruits like dates, cashew, walnut to make more healthy and rich.
- additionally, use butter in-place of olive oil if you are serving for kids.
- finally, carrot cake stays good for a week when refrigerated.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/moist-easy-carrot-cake-recipe/