Indian Carrot Cake

Ingredients:

• 1 1/2 tablespoons vegetable oil
• 1 cup unbleached white flour, plus extra for dusting
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 teaspoon ground cardamom seeds
• 1 cup granulated sugar
• 1/4 cup softened ghee
• 1 1/2 cups grated carrots, firmly packed
• 2 tablespoons finely chopped pistachios
• 2 tablespoons chopped blanched almonds
• 2 tablespoons raisins

Directions:

1. Preheat oven to 350F.

2. Rub vegetable oil in a 9" round or 8x8" square baking pan, and dust lightly with flour.

3. Sift 1 cup flour with baking soda and salt. Set aside.

4. Beat eggs well in a large bowl. Add cardamom, sugar and ghee, beat until ingredents are thoroughly mixed.

5. Add flour mixture to egg mixture, and fold in gently. Add carrots, pistachios, almonds and raisins, folding them in gently as well.

6. Pour batter into pan, and bake for 35 to 40 minutes, until a toothpick inserted comes out clean and the top is a nice golden color.

This page last updated on August 31st, 2000 -- Email me with comments, etc. --> fatrat@fat-rat.com