This flavourful cake happened by chance. I usually make carrot milkshake paste with almonds in the summer. This year I tried this paste by adding pine nuts instead of almonds and it didn’t go very well with my family. To finish off this paste, I tried this by making cake and it was a super-duper hit and it tastes really moist and soft.
Ingredient:
Whole wheat flour – 1 cup
All-purpose flour – ½ cup
Fine rawa- ½ cup
Baking powder – 1 tsp
Baking soda -1 tsp
Sugar – 1 ½ cup
Desiccated coconut – ½ cup
Carrot milkshake paste – 2 cups
Clarified butter/ghee – ½ cup
Cardamom powder – 1 tsp
Salt- ¼ tsp
Method:
-Sieve all-purpose flour, whole wheat flour, fine rawa and baking powder for 2 to three times and keep aside. This is our dry ingredient mixture.
-Beat the wet ingredient like carrot milk shake paste, ghee, sugar.
-Mix in baking soda, salt and desiccated coconut, cardamom powder and beat.
-You will see a frothy texture. This is our ready wet ingredient mixture.
-Pour wet ingredient to dry ingredient, lightly mix without over doing.
-Bake this in a pre-heated oven at 180 C for 40 to 50 minutes.
-After checking its doneness, remove from the oven, cool and serve.