|
|
|
|
|
|
A moist, hearty texture that will appeal to children — they will eat
these healthy carrots with gusto!
Server 8 -10
1 1/2 cups grated carrots
2 eggs
85 gm (slightly less than 1 cup) flour (maida)
1 tsp baking powder
a pinch of soda-bi-carb (mitha soda)
100gm (¾ cups) powdered sugar
60 gm (½ cup) oil
½ tsp finely powdered cinnamon (dalchini powder)
2 tbsp icing sugar – optional
- Sieve flour, baking powder, cinnamon powder & soda. Keep aside in a paraat (shallow bowl).
- In a medium sized pan, beat eggs and powdered sugar together till frothy.
- Add oil gradually, beating all the time.
- Add grated carrots to the flour. Mix lightly so as to coat the carrots with the flour.
- Add carrot mixture to the egg mixture and mix gently or beat at a low speed if you are using an electric egg beater.
- Pour into a greased 7” x 4” tin or 6” round tin and bake in a preheated oven at 150°C/350°F for 1 hour or till the cake is done.
- Let the cake cool in the tin for 10 minutes before you remove from the tin.
- Sift icing sugar on the top of the hot cake, if desired. Serve.
|
|
|
|
|
|
|
