CARROT CAKE

Most of the carrot cakes are egg less cakes. My recipe of carrot cake contains carrots mixed into the batter of simple sponge cake with eggs. This is my third experiment in baking a cake in Kadhai and this is soft and tasty. I have used eggs and all the other ingredients used in a sponge cake, additional ingredient is just grated carrot. Unlike the other cakes, carrot cake is heavy and not fluffy. I just loved the cake.

Ingredients :

1. Wheat flour - 1 cup
2. Sugar - 1/2 cup
3. Baking powder - 1 tsp
4. Butter - 1/2 cup
5. Milk (boiled and cold) - 1/2 cup
6. Eggs - 2 
8. Salt - pinch of
9. Grated carrot - 1/2 cup

Process :

1. Grease the cake tray. Dust with flour evenly and set aside.
2. Pour milk and suger in a mixing bowl and stir until sugar dissolves. Add flour, baking powder and salt. Gently mix until the flour is combined well. Start adding eggs one by one and keep mixing. Finally add the grated carrots and mix well (Remember : Do not mix too long after adding carrots)
3. Once the batter is ready, pour this in the cake tray.
4. Heat the heavy bottom kadai for 10 minutes and then place a steel stand (optional) inside the kadai and place the cake tray. If you do not have a steel stand, you can directly place cake tray in the kadhai. Sprinkle dry fruits in the top and cover with a lid.
5. Let it cook for 15 to 20 minutes. After 15 minutes you can check by putting a knife side the cake, if the knife comes out clean, means the cake is done, else you can cook for another 5 minutes. 

Your Carrot cake is ready to serve. You can garnish it with some more grated carrots and chocolate sauce, if you like to have chocolate in everything, like i do. 

Do share your experience while trying this cake.
Happy Baking.