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Ingredients
- 1 1/2 tsp Vegetable oil
- 1 c. Unbleached white flour plus extra for dusting
- 1 tsp Baking soda
- 1/4 tsp Salt
- 2 lrg Large eggs
- 1/4 tsp Grnd cardamom seeds
- 1 c. Granulated sugar
- 1/4 c. Softened clarified butter (ghee)
- 1 1/2 c. Grated carrots firmly packed
- 2 Tbsp. Minced pistachios
- 2 Tbsp. Minced blanched almonds
- 2 Tbsp. Raisins Edible silver foil (opt.)
Directions
- "A characteristic sweet of southern India is carrot halvah, a rich, sweet reduction of carrots and spices which is almost fudgelike in consistency. This cake falls somewhere between this traditional treat and the popular American carrot cake. It has a dense texture and the unexpected flavor of cardamom, yet doesn't require the tedious cooking and stirring of a halvah.
- "Special Indian dishes are often decorated with silver foil - a microscopic thin sheet of edible, flavorless real silver, available in Indian groceries. We have cut edible foil into decorative shapes - a tedious business which must be done in a completely draftless room - but more manageable solid toppings are customary.
- "Serve this nontraditonal ending to your Indian meal with coffee which has been brewed with a few cardamom seeds."
- Rub a round cake pan which 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 F.
- Sift 1 c. flour with the baking soda and salt.
- Beat the Large eggs well in a large bowl. Add in the cardamom, sugar, and clarified butter. Keep beating till all the ingredients are thoroughly mixed.
- Add in the sifted flour mix to the ingredients in the large bowl and fold it in gently with a spatula. Add in 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 min, or possibly till a toothpick inserted in the center comes out clean and the top is golden brown red. Decorate top iwth edible silver foil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 6 servings | |
| Calories 342 | |
| Calories from Fat 112 | 33% |
| Total Fat 12.84g | 16% |
| Saturated Fat 5.69g | 23% |
| Trans Fat 0.03g | |
| Cholesterol 90mg | 30% |
| Sodium 402mg | 17% |
| Potassium 161mg | 5% |
| Total Carbs 52.74g | 14% |
| Dietary Fiber 1.7g | 6% |
| Sugars 34.91g | 23% |
| Protein 5.48g | 9% |
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