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Main Ingredients | Condensed Milk, Carrots |
Cuisine | British |
Course | Desserts |
Prep Time | 26-30 minutes |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Spiced Milkmaid Carrot Cake
- 2 teaspoons Condensed Milk
- 2 teaspoon Carrots
- 1 cup (400gms) Milkmaid
- 2 cups Carrots grated
- 180 grams Whole wheat flour (atta)
- 125 grams Refined flour
- 2 Eggs
- 2 tablespoons Oil
- 1/2 cup + for dusting Icing sugar
- 1 teaspoon Baking soda
- Frosting
- 1 cup Cream cheese
- 1/4 cup Icing sugar
- 1/4 cup Grated carrots
- 1/4 teaspoon Clove powder
- 1/4 teaspoon Cinnamon powder
Method
- Preheat oven at 180°C.
- Break eggs in a bowl. Add Milkmaid, oil and ½ cup icing sugar and beat well.
- Add cinnamon powder, clove powder and carrots and mix well.
- Add wheat flour, refined flour and baking soda, fold to mix well and make into a smooth batter.
- Pour batter into a silicon mould filling ¾. Pat lightly, put in the preheated oven and bake for 25 minutes.
- To make frosting, take cream cheese in a bowl. Add icing sugar and carrots and mix well. Add clove powder and cinnamon powder and mix well.
- Remove the cake from the oven and demould. Cool to room temperature.
- Discard the top uneven layer of the cake and spread the frosting evenly on top.
- Cut into small rectangles or squares and place them on a serving plate.
- Dust icing sugar on top and serve immediately.
Nutrition Info
Calories | 3651 kcal |
Carbohydrates | 572.4 gm |
Protein | 75.5 gm |
Fat | 105.1 gm |
Other Fiber | 38.2 gm |
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