Carrot Halwa Cake
Carrot Halwa Cake recipe lives up to the name, it has the most delicious flavor of ghee, cardamom, and creaminess from milk, and it’s frosted with delicious cream cheese.
Servings: 8 servings
Ingredients
- 1 ½ cup all-purpose flour
- 1/2 cup sugar halwa also has sugar
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp cardamom powder
- 1/2 tsp salt
- 1/2 cup neutral oil
- 1 large egg
- 1 1/4 cup carrots halwa
- 1/4 cup mix nuts and raisins
- 4 oz. cream cheese
- 2-3 tbsp confectioner’s sugar
- ¼ tsp cardamom powder optional
Instructions
- Pre heat oven to 350 F. Line a loaf pan with parchment paper and grease it well with butter or ghee.
- In a mixing bowl, add oil, sugar and 1 egg, stir it well using a whisk. You can also use kitchen aid mixer with paddle attachment and make the batter. Add in the dry ingredients – flour, salt, baking powder, baking soda and cardamom powder.
- Add in the prepared halwa and finely chopped nuts. Reserve some nuts for the topping. Pour the prepared batter in the loaf pan and bake it for 40-45 minutes or until toothpick inserted comes out clean and the top of the cake looks golden.
- Once the cake comes out of the oven, let it cool for few minutes in the pan and then transfer it to a cooling rack. Cool it completely before slicing it.
- If you plan for the light frosting – Whisk ¼ cup of cream cheese with confectioners’ sugar and cardamom until thoroughly mixed in or any other frosting you are using, spread it with the help of a cake spatula and garnish it with ghee roasted nuts, silver leaf, rose petals etc.
- Serve it at room temperature for best texture.
Notes
- The recipe should have only 1 cup sugar, so if you add half of it in the halwa then, only add half in the bread/cake recipe. If you add extra, it would be too sweet in my opinion.
• Make sure the halwa is completely cooled down or at warm temperature when you add it to the batter.
• Substitute egg with yogurt or condensed milk.