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Carrot Cake

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Carrot Cake
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Carrot Cake

Added by: on Apr 5th, 2016
March is a month of celebration for us.With my kids and hubbys birthday all lined up in March, its certainly the month I fire up my oven the most. While the kids choose to stick to chocolate cake all the time, the hubbys birthday I wanted to bake anything but chocolate and I spotted a bunch of .. more >
Rating:
0
Prep Time:
10 min
Cook Time:
45 min
Ready In:
55 min

Servings

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Original Recipe Yield: 6 servings (1 8 inch round cake)
 

Ingredients:

  • 1 cup full Flour
  • 1 1/4 cup Shredded Carrots
  • 1 cup Brown Sugar
  • 1/2 cup Butter melted
  • 2 Eggs - **
  • 1 tsp vanilla essence
  • 1 tsp baking powder
  • 1 tsp Baking soda
  • 1/2 tsp green cardamom / elaichi powder
  • 1/2 tsp cinnamon powder
  • 1/2 tsp nutmeg powder
  • 1/2 tsp ginger (shredded)
  • For Topping : (Optional)
  • Mixed dry fruits - I used almonds, cashew and pistachios chopped roughly.
Nutrition Facts
Carrot Cake

Servings Per Recipe: 6

Amount Per Serving

Calories: 397

  • Total Fat: 17.5 g
  •     Saturated Fat: 10.4 g
  •     Trans Fat: 0.6 g
  • Cholesterol: 102.7 mg
  • Sodium: 398.5 mg
  • Total Carbs: 56.1 g
  •     Dietary Fiber: 1.5 g
  •     Sugars: 37.1 g
  • Protein: 5.3 g
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Directions:

1

Pre-heat the oven to 300deg F and add the dry fruits in the bowl and let it bake for 10 min.

2

Take the wet ingredients - the butter, the eggs and beat them well so it turns frothy.

3

Add the essence to this.

4

Add the flour and the sugar little by little and stir the batter continuously until the batter comes to a smooth consistency.

5

Add the carrots and all the other ingredients.

6

Take an 8 inch round tray, grease it well and add little dry fruits.

7

Bake in the oven for 10 min.

8

Increase the temperature to 350 deg F and bake it for 20-25 min until its done.

9

The super moist carrot cake is ready and beware, will be all gone in no time.

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