Carrot Cake with lots of twists!!

Low Fat Moist Carrot Cake with not so Low fat Frosting!

I give in to tempation often. When I analyse this looooong list of temptations, the one that lists very prominently on top is the urge to buy vegetables and hoard them 🙂

So to cut a long story short I ended up buying 2 kilos of Carrots coz they were available at 10 rupees 😦

That was a week ago…so to absolve myself of the guilt of having bought these Gajar, I decided to bake this cake.

I browsed all over the world wide web and came up with a cocktail of a recipe. So…here goes…

A deliciously moist carrot cake with Apricot Preserve and Walnuts and also the ever so cheeky shot of Red Wine which just makes all the flavours in this cake cry out and sing Hallelujah!!! And to add to that was the hint of Garam Masala that just blew us away…

Low fat Healthiness!


3 cups grated carrots

½ cup brown sugar

2 eggs

½ cup white sugar

½ cup Apricot preserve

1/2 cup vegetable oil

1 tsp vanilla extract

1 Tbsp Red Wine

½ tsp Freshly Ground Garam Masala Powder

1-1/2 cups all-purpose flour

3/4 tsp baking soda

½ tsp salt

2/3 cup chopped walnuts

Frosting: The Easiest frosting recipe Ever 

Begin by pouring 5 tablespoons of flour into 1 cup of milk. I used whole milk because I can if I want. I am not afraid of the Weighing Scales!!

After adding the flour, whisk it together until combined, then place the saucepan over medium heat. Whisk it as it heats up and thickens, and stop when the mixture is very thick.

Cool the mixture completely.

The mixture will be very, very thick.

Add 1 teaspoon of vanilla to the cooled flour/milk mixture.
Add 2 Tbspns Cocoa Powder now and whisk again.

Pour one cup of sugar(powdered) into a bowl with one cup of butter.(Butter should be room temperature and one can be sure when ones thumb makes a deep impression on the butter when slight pressure is applied)
Whip it around until it’s light and fluffy, scraping the bowl once or twice to make sure it’s all mixed well.

Add the cooled flour/milk/vanilla/cocoa powder mixture. Make sure it’s not the least bit warm!

I’m repetitive. Sorry.

Next, just whip it on medium-high until the mixture resembled whipped cream.

I mean, whip like crazy okay 

This was slightly tricky for me, as I was afraid of overbeating the mixture and causing everything to start breaking down and falling apart. I’d say this is about 3 minutes of pretty hard beating.

And then it was time for the rubber to meet the road.

This was spread with a dinner knife. The frosting definitely has a whipped cream consistency; it’s not thick like a decorator icing.

Then I topped it with Chocolate Shavings and a few Sweet Cherries Cut in Halves. The cherries were placed on some whipped cream I store in the fridge.

It was Heaven, and I had to try very hard not to lick it all up right there!!

Method for Baking the Cake:

-In a medium bowl, combine grated carrots, red wine, brown sugar and apricot preserve. Set aside for 60 minutes.Preheat oven to 350 degrees F (175 degrees C).
-Grease a medium size bundt tin. In a large bowl, beat eggs until light. If you want to go eggless omit the eggs and add 2 tbsps of Apple Cider Vinegar.
-Gradually beat in the white sugar, oil and vanilla. Combine the flour, baking soda, salt and garam masala, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts.
-Pour evenly into the prepared pan.Bake for 45 to 55 minutes in the preheated oven, until cake tests done with a toothpick.
– Cool for 10 minutes before removing from pan. When completely cooled, frost with the easy frosting recipe .



6 thoughts on “Carrot Cake with lots of twists!!

  1. monna

    yr blog is getting yummier by the day . when i am hungry all i need to do is visit yr blog and voila i get my carbo fix! keep it up .

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