Carrot Caramel Cake

                                                         Carrot Caramel Cake

Ingridients:-

                                          1. Carrot – 3 medium size, grated

                                          2. Thick caramel – ¼ cup + 1 table spoon

                                          3. Ghee – 2 teaspoon 

In a pan, add two teaspoon ghee and melt it. Then add grated carrot and saute until tender. Then add ¼ cup of thick caramel and fry until it’s quite dry and crispy. Keep aside and let it cool.

                                           4. Flour – 1 cup

                                           5. Baking Powder – 1 teaspoon 

                                           6. Cocoa powder – 1 table spoon

                                           7. Cinnamon powder – ½ teaspoon heaped

                                           8. Salt – a generous pinch

Sieve these together thrice and keep aside.

                                           9. Sugar – 1 cup (Powder it)

                                          10. Sunflower Oil – 100 ml

In a large bowl, beat these until light and creamy.
Now it’s the time to preheat the Oven in 180 d.

                                            11. Eggs – 2 in Room temp

                                            12. Vanilla essence – a drop

In the sugar-oil mixture, add one egg and vanilla essence and beat. Then add the next egg and beat until the volume doubles. Remove the beater blades. Then add flour mixture spoon by spoon to egg mixture and fold gently. At last, add the cooked crispy carrot and mix carefully.
Prepare a pan evenly buttered and lined. Pour the batter in to the pan and tap twice or thrice to release the air bubbles. Bake in a preheated oven for 30 minutes in 180d. Each Oven temperature is different. Hence check the cake after 20 minutes.