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Preparation Time : 20
Cook Time : 50
Total Time : 70
2tsp baking powder.
Few drops kewra essence or 1/4teaspoon
Amul Butter 150 gm ( means 1 full butter of 100gm and the other will use half).
Carrots grated 6-7 medium sized, will use half by putting inside the batter and half for layering/decorating as shown in picture. ( note - do not use dark red carrots use only medium reddish orange carrots, otherwise when it will bake,,,it will look very dark....).
1tsp dry powder mixture of (2 green cardamom,1 small cinnamon,1 lavang, & jayphul) roast all these together in a pan and then powder it.
Beat Butter and sugar together.
Add eggs one by one.
Add kewra essence and dry powder mixture.
Again beat well.
At this time add maida and baking powder together after sieving.
Mix all well so that there should be no air left in it.
Now lastly add grated carrots,squeeze out and then use it,,,do not use that juice, at this time do not use blender for beating, otherwise the carrots will get pureed.
No need of dry fruits as carrot cake itself has it's own taste.
Take aluminium tin greece well with butter and dust with maida, for muffins take muffins moulds.
Pour half mixture then put the layer of grated carrot again put the other half mixture, again put the grated carrot on top.
Preheat convection mode for 10min at 180degree, when it beeps place the cake tin inside and set the temperature 50minutes
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