Carrot Cake with An Indian Flavor

Yields:	1 cake
Rate this Recipe

	Preparation	25 minutes
	Cooking	45 minutes
	Ready In	1 hours

Be the first to add a photo of this recipe!

Ingredients

1 1/2	teaspoons	vegetable oil
1	cup	flour, unbleached all-purpose
1	teaspoon	baking soda
1/4	teaspoon	salt
2	large	eggs
1/4	teaspoon	cardamom seeds	ground
1	cup	sugar	granulated
1/4	cup	butter	softened, clarified
1 1/2	cups	carrots	grated
2	tablespoons	pistachio nuts	chopped
2	tablespoons	almonds	blanched, chopped
2	tablespoons	raisins, seedless

Directions

Rub a round cake pan that is 9 inches in diameter and 1-1/2 inches in height with the vegetable oil and then dust it very lightly with flour.

Preheat the oven to 350 degrees F. Sift 1 cup flour with the baking soda and salt.

Beat the eggs well in a large bowl.

Add the cardamom, sugar, and clarified butter.

Keep beating until all the ingredients are thoroughly mixed.

Add the sifted flour mixture to the ingredients in the large bowl and fold it in gently with a spatula.

Add the carrots, pistachios, almonds, and raisins.

Fold them in gently as well.

Turn the cake batter into the oiled and floured cake pan and bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden red.

Decorate top iwth edible silver foil.