PS: This post has been in the writing since Easter………Yes it has taken me that long! And it isn’t even a spectacular post!
The long weekend of Easter was spent mostly in sloth. Even baths were taken only when I was threatened by the presence of people other than K. Wait….. that’s not true. We went out for a party on Friday night, so I had the said bath and dressed up, even wore lipstick to draw the attention away from my overgrown brows, Saturday I finished class and got home at 3 p.m. Which only left Sunday for sloth, which I think is acceptable.
But my brain works in mysterious ways and told me it was Easter, in another life I would have been up at 4 a.m to attend sunrise service. We’ve come a long way from it and I woke up well after 8 a.m. After realising the day would not have any tedious activities, I started to feel guilty for not doing anything. Chatting back and forth with a new friend, I was prompted to make a carrot cake that she sent me the recipe for. I thought I’ll make it eggless since we were contemplating an evening visit to the in laws who don’t eat eggs, but I was out of yogurt and surprisingly well stocked with eggs. So egg wala cake it was!
I more or less used the blueprint of the Banana Loaf I posted here. This works well with whole wheat flour and gives it a beautiful crust. You can use all refined flour if that’s all you have. Indian kitchens/ pantries have whole wheat flour that is used to make rotis and the commercial ones are very good for baking. If you are using a home made / freshly ground flour which contains more bran, then the recipe may need some more moisture and a little extra pinch of baking powder for aeration.
The cake turned out very good. I was happy with the texture and the mild sweetness. We had it with a scoop of vanilla icecream to celebrate Easter! The flavours intensified the next day. I love nutmeg in bakes and really think cinnamon is so overrated as a spice/ flavour.
Here’s the recipe for this simple carrot cake.
1 cup Whole wheat flour
1 cup Maida (all purpose flour)
1.5 teaspoons Baking powder
1 teaspoon Baking soda
1/2 teaspoon Salt
1/2 teaspoon freshly grated nutmeg (optional but substitute with cinnamon powder if you prefer)
1/4 teaspoon Garam masala (yes! I know. Trust me on this!)
2/3 cup sugar ( a mix of brown and white gives it a deeper colour – can add upto 1 cup)
2 medium Eggs at room temperature
1.5 cups Grated carrots
1/2 cup Milk
1/4 cup Vegetable oil or melted butter (I used sunflower oil)
1 teaspoon Vanilla essence
Preheat the oven to 180 degrees C, line a 7 inch loaf Pan or a 7 inch square cake pan and brush with oil or melted butter and set aside.
Into a bowl, add the flours, baking powder, baking soda, salt, garam masala and nutmeg, whisk to mix well and set aside. This can also be sifted a couple of times.
In a blender jar (or another bowl, whisk by hand), add the eggs, milk, sugar, vanilla, oil and pulse till it resembles a thick milkshake. Make sure the sugar has dissolved.
Mix the wet ingredients into the dry and gently whisk till there are no lumps. Add the grated carrot and mix gently again. Pour the batter into the prepared pan, place on the middle rack of the oven and bake at 180 degrees C for 40-45 minutes, depending on the oven, or until a cake tester inserted comes out clean.
This is a rustic style cake and will crack in the middle a bit. If you do not want it to crack, add 3-4 tablespoons extra melted butter / oil and bake it at 170 C.
When done, leave in the pan to cool for 15 minutes, remove from the pan and peel off the paper lining, slice and serve.
Keeps well in an airtight box for 1 day at room temperature or in the fridge for upto a week.