Carrot Bars

About Carrot Bars

Ingredients

• Carrots, grated 1 cup
• Refined flour 2 cups
• Sugar 1 cup
• Orange juice ½ cup
• Butter 1 tbsp
• Eggs 2
• Baking powder 1 tsp
• Nutmeg powder ¼  tsp
• Clove powder ¼  tsp
• Cinnamon powder ¼  tsp
• Walnuts, chopped 3 tbsps
• Raisins ¼  cup
• Salt ¼  tsp

How to Make Carrot Bars (Stepwise Photos)

Method

1. Preheat oven to 180º C. Grease a square baking tin, and keep aside.
2. Heat a non-stick pan, add carrots and sugar and cook on medium heat till sugar dissolves. Transfer into a bowl.
3. Add orange juice, butter and eggs and mix well. Add refined flour, baking powder, nutmeg powder, clove powder, cinnamon powder, half the walnuts, raisins and salt and mix well. If the batter is too thick, add a little water and mix.
4. Pour this mixture into the prepared baking tin and sprinkle remaining walnuts over it.
5. Keep the tin in the preheated oven and bake for 35-40 minutes.
6. Take the tin out of the oven and set aside to cool. Demould, cut into bars, arrange them on a serving platter and serve.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps