Gajar Halwa Carrot Cake
Photography: MARIA BELL
Sweet Treats
/

Gajar Halwa Carrot Cake

Gajar halwa is a dish made from cooking down carrots in milk with some sugar and a little cardamom. There are many different versions – some use condensed milk, nuts, khoya (a type of unsweetened milk solid) and many families have their own special little additions. In this instance, it has been worked into a super-moist spiced carrot cake. You can create a large round cake but it's also possible to use a brownie pan and cut it into squares.
Save To My Favourites
Photography: MARIA BELL

All products on this page have been selected by our editorial team, however we may make commission on some products.

Serves
6
Total Time
1 Hour 30 Minutes
Ingredients
65ml of vegetable oil
60g of muscovado sugar
50g of caster sugar
120g of plain flour
½ tsp of baking powder
½ tsp of bicarbonate of soda
1 tsp of ground cinnamon
1 tsp of ground black cardamom
1 tsp of ground green cardamom
¼ tsp of ground cloves
200g of carrots, well washed, peeled & coarsely grated on the largest side of a grater
1 free-range egg, whisked
40g of natural yoghurt
For the FROSTING
400g of full-fat cream cheese
½ can of condensed milk
Zest of 1 orange
Toasted pistachios
Method
Step 1

Preheat the oven to 170°C Fan/190°C/375°F/Gas Mark 5. Line a brownie pan or cake tin with baking paper.

Step 2

Put the oil and sugars into your mixer and combine well until pale and fluffy. Add all the dry ingredients and mix on a low speed – then add the oil and yoghurt.

Step 3

Scrape down the bowl and make sure everything is mixed well. Pour into your lined cake tin and bake for 45 minutes. Insert a skewer to check the cake is cooked – cook for another 5-10 minutes if needed.

Step 4

Remove from the tin and allow to cool on a wire rack.

Step 5

Meanwhile, lightly beat the cream cheese and condensed milk, adding most of the orange zest. Pop this in the fridge to firm up before spreading.

Step 6

Once your cake is cooled, spread the frosting over the top, sprinkle with pistachios and remaining orange zest and enjoy.

Modern South Asian Kitchen by Sabrina Gidda (Quadrille, £27) Photography: Maria Bell

DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.

Fashion. Beauty. Culture. Life. Home
Delivered to your inbox, daily