Winter brings sweet and tender carrots to our markets. Their juicy pulp makes them ideal for comforting dishes. Among these, carrot cake stands out as a beloved treat. Now, you can bake this classic dessert right in your kadhai. This method offers a simple and traditional approach to baking at home.
Why Carrot Cake in Winter?
Carrots reach their peak flavor during the cold months. They add natural sweetness and moisture to cakes. This recipe uses basic ingredients you likely have in your kitchen. It transforms them into a warm, spiced cake perfect for chilly days.
Ingredients You Will Need
Gather these items before you start:
- One and a half cups of all-purpose flour
- One teaspoon of baking powder
- Half teaspoon of baking soda
- One teaspoon of cinnamon powder
- Quarter teaspoon of nutmeg powder
- A pinch of salt
- Three-quarters cup of powdered sugar
- Half cup of vegetable oil
- Two eggs
- One teaspoon of vanilla essence
- One and a half cups of grated carrot
- Quarter cup of chopped walnuts
- One cup of salt for the kadhai
Step-by-Step Preparation
Step 1: Prepare the Kadhai and Tin
First, take a kadhai and add one cup of salt. Heat it with the lid on over a low flame for about ten minutes. This creates an even heat source for baking. Meanwhile, grease a cake tin and line it with parchment paper. This prevents sticking and ensures easy removal later.
Step 2: Mix Dry Ingredients
In a deep mixing bowl, sieve the all-purpose flour, baking powder, baking soda, cinnamon powder, nutmeg powder, and a pinch of salt. Sieving helps combine them evenly and removes any lumps. This step ensures your cake has a smooth texture.
Step 3: Combine Wet Ingredients
Take another bowl. Beat the powdered sugar and vegetable oil together until well mixed. Crack the eggs into this mixture. Add the vanilla essence. Mix everything thoroughly until it becomes smooth and slightly frothy. This forms the base of your cake batter.
Step 4: Blend Wet and Dry Mixtures
Now, gently add the dry ingredients into the wet mixture. Use a cut and fold technique to combine them. Avoid overmixing to keep the cake light and fluffy. The batter should come together without any dry spots.
Step 5: Add Carrots and Nuts
Fold in the grated carrots and chopped walnuts. Mix lightly just until they distribute evenly throughout the batter. Pour this batter into your prepared cake tin. Tap the tin twice on the counter to remove any air bubbles.
Step 6: Bake in the Kadhai
Place a small stand or a metal ring at the center of the heated kadhai. Set the cake tin on this stand. Cover the kadhai with its lid. Let the cake bake for thirty-five to forty minutes. Check doneness by inserting a skewer into the center. It should come out clean when the cake is ready.
Step 7: Cool and Serve
Once baked, remove the cake from the kadhai. Allow it to cool completely in the tin. This helps it set properly. Then, cut into slices and serve with a hot cup of chai or coffee. Enjoy this homemade delight with family and friends.
Tips for Perfect Kadhai Cake
Ensure your kadhai heats evenly by preheating it with salt. Use fresh carrots for the best flavor and moisture. Do not skip the step of lining the tin; it makes removal much easier. Adjust baking time based on your kadhai's size and heat retention.
This carrot cake recipe brings warmth to your winter table. It combines simple techniques with traditional Indian cooking tools. Try it out and savor the delicious results.
