Carrot Cake

About Carrot Cake

Ingredients

• Small carrot, grated 1
• Eggs 1
• Brown sugar ⅞ cup
• Refined flour 1 cup
• Baking soda 1 tsp
• Almonds, chopped 30 to 35
• Oil 7 to 8 tsps
• Icing sugar to dust

How to Make Carrot Cake (Stepwise Photos)

Method

1. Preheat oven to 180º C. Grease a cake tin.
2. Take eggs and brown sugar in a mixing bowl and beat well with an electric beater.
3. Pour the batter into the greased cake tin. Sprinkle the remaining almonds on top.
4. Keep the tin in the preheated oven and bake for 30-35 minutes.
5. Take the tin out of the oven, demould it onto the worktop and cut into bars.
6. Arrange the bars on a serving platter, dust with icing sugar 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