Gajar ke Murabbe ka Custard Cake

Scooped out cake stuffed with sweetened carrots and custard. This recipe is from FoodFood TV channel

New Update
Gajar ke Murabbe ka Custard Cake
Main Ingredients Carrots, Sponge Cake
Cuisine Indian
Course Desserts
Prep Time 0-5 minutes
Cook time 16-20 minutes
Serve 4
Taste Sweet
Level of Cooking Moderate
Others Veg

Ingredients list for Gajar ke Murabbe ka Custard Cake

  • 2 medium Carrots cut into long wafer thin slices
  • 1 Sponge Cake
  • a pinch Saffron
  • 1/2 cup Powdered sugar
  • 1 cup Set custard
  • For garnishing
  • A few tutti fruity
  • A few blanched pistachios peeled and sliced
  • A little chocolate sauce


  1. Heat 1 cup water in a non-stick pan, add carrot slices, saffron and sugar and cook for 4-5 minutes or till the carrots are completely cooked.
  2. Leaving 1 cm border all around, slice a thin layer from the top of the cake. Scoop out some of the cake from this area to make a pocket.
  3. Moisten the inner wall of the pocket with the sugar syrup. Crumble the scooped out cake and add to the carrot mixture.
  4. Mix well and transfer the carrot mixture into the cake pocket. Roughly mash the set custard and put it over the carrot mixture.
  5. Garnish with tutti fruity, blanched pistachios and chocolate sauce.
  6. Cut into wedges, place on a serving plate and serve.

Nutrition Info

Calories 3536
Carbohydrates 427.6
Protein 54.5
Fat 178.6