Carrot cake is a very comforting cake recipe that can not only be enjoyed as a tea time cake but also as a good healthy snack for your children’s lunch box because they usually throw a lot of tantrums and don’t enjoy eating raw vegetables. It can also be taken as a sweet Carrot bread loaf for breakfast as we eat a Banana loaf.
Carrots called Gajar cake can be made in various ways though the basic method of preparation can be kept the same. If you want to make Gajar cake healthy then instead of using refined flour make it using wheat flour or Millet flour you can make your Carrot cake low-calorie cake by making it vegan way. That means not only eggless you can even make it free of Dairy products, so instead of milk use coconut or Almond milk. Winter Carrots are more soft, sweet, and have a beautiful red color but if you are making this Carrot cake in summer you have the option of an orange carrot which is harder and less sweet in texture and taste. For a diabetic sugar-free cake use natural sweetness such as Dates to make the cake sweet. Vegan gluten-free carrot cake can be made with Millet or Almond flour.
Cream cheese frosting is considered to be best for a Carrot cake but even without it, this Gajar halwa cake tastes awesome just made using a few ingredients and some common spices to enhance the flavor and earthiness of the cake.
We have made this moist tasty Carrot cake in some simple steps using a few ingredients. Instead of Butter Clarified butter gives that extra moisture and richness to the cake. And dry fruits such as walnuts, Cashews, Almonds, and Raisins give a crunchy kick to the cake.
Check out other cake recipes Black Forest Cake, Bourbon Chocolate Biscuit Cake, Eggless Butterscotch Cake, Plum Cake Without Wine, Banana Custard Cake and more.
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Video Recipe Gajar Halwa Cake
Gajar Halwa Cake Recipe
Eggless Homemade Super Moist Carrot Cake | Gajar Halwa Cake
Ingredients
- 3 Cup shredded Carrot / Gajar
- 1/4 Cup Clarified butter / Desi ghee
- 1/4 Cup Oil / Tel
- 1 +1/4 Cup Milk / Doodh
- 3 Tbsp Milk powder
- 1/2 Cup Sugar / Cheeni
- 1/4 Tsp Cinnamob powder / Dalchini
- 1/4 Tsp green Cardamom powder / Hari elaechi
- 2 Cup Refined flour / Maida
- 1/2 Tsp Baking soda
- 1 +1/2 Tsp Baking powder
- 1 +1/2 Cup Curd / Dahi
- A pick Salt / Namak
- 1/4 Cup chopped Cashews / Kaju
- 1/4 Cup Raisin / Kishmish
- 1/4 Cup chopped Almonds / Badam
Instructions
- Cut Carrot on both ends, peel ,rinse and shred the Carrot.
- In a Kadai or a Pan add both Clarified butter and Oil.
- Sauté the shredded Carrot in this for about 15 minutes,stirring occasionally over medium.
- Now add 1 cup Milk and Sugar, give a stir, cover and cook on medium for 5 minutes.
- Add Cinnamon, Cardamom and Milk powder.Give a stir and then switch off the stove.Let it cool down.
- Grease cake mould and then either sprinkle and spread some flour over it or place a parchment paper.
- In a bowl sift refined flour, to this add Baking soda, Baking powder and Salt.Give a good mix and keep aside.
- Whisk Curd and then add the made Gajar halwa.Whisk till it blends in smoothly.
- Gradually add in and mix the bowl of dry ingredients to make the cake batter.
- Add some dry fruits in the batter and then again give it a mix.
- Drop the batter in the cake mould spreading layers of dry fruits in between to get more dry fruits in every bite.
- Jiggle and tap to level the cake batter.Spread and place the remaining dry fruits over it. Give it a lite tap with your fingers so that the dry fruits don’t come out after baking.
- Pop in a preheated oven and bake at 180°C for 50 minutes to an hour or till the tooth pick comes out clean.
