How to make Cottage Cheese and Carrot Cake -
A mixture of cottage cheese and grated carrot needs very little flour to make a delicious cake.
This is a Sanjeev Kapoor exclusive recipe.
Cottage Cheese and Carrot Cake Recipe Card
English: Cottage Cheese
A favourite with the vegetarians, paneer made from milk is quite common, especially paneer recipes are quite popular in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder!
Cook time : 41-50 minutes
Ingredients for Cottage Cheese and Carrot Cake Recipe
Paneer (cottage cheese) finely grated 300 grams
Carrots grated 1 cup
Castor sugar (caster sugar) ½ cup
Cinnamon powder 1 teaspoon
Zest of 1 orange
Refined flour (maida) 3 tablespoons
Preheat oven to 160°C. Line a cake tin with aluminium foil.
Separate the egg yolks from whites and put into 2 separate bowls.
Whisk the egg whites well. Add ¼ cup castor sugar and whisk till stiff peaks are formed.
Add remaining castor sugar, cinnamon powder and orange zest to the egg yolks and whisk till well combined.
Mix together carrots and flour in a third bowl. Add cottage cheese and egg yolk mixture and mix well. Add the egg white mixture and fold in gently till well combined.
Pour the mixture into the lined tin and place on a deep baking tray partly filled with water. Place the tray in the preheated oven and bake for 40-50 minutes. Remove from heat, cool and demould. Refrigerate for 3-4 hours.
Slice and serve.