Gajar Halwa Carrot Cake
Gajar Halwa Carrot Cake

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.
Photography: MARIA BELL

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Total Time
1 Hour 30 Minutes
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
400g of full-fat cream cheese
½ can of condensed milk
Zest of 1 orange
Toasted pistachios
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

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