Carrot Cake with Pistachio, Raisin & Orange zest
I was a kind of person who would never buy a carrot cake from a store. People usually make Carrot cakes at home during Easter. I tasted it for the first time at one my friends’ place in Ohio and it had frosting on it. I really liked it, but I mostly prefer cakes without any kind of frosting. So last week I came up with this recipe and wanted to share it with you. Considering that it is super moist & without frosting , you can serve it as a tea cake. I think it should be enjoyed all year long.
Ingredients:
- Grated Carrot -1 cup
- Plain Flour-1cup
- Light brown Sugar- 1/2 cup
- White oil- 1/3 cup
- Eggs- 2
- Salt -1/4 teaspoon
- Baking powder -1/2 teaspoon
- Baking soda- 1/4 teaspoon
- Pistachios + Raisins =1/4 cup
- A pinch of Cinnamon powder
- A small pinch of Nutmeg powder
- Orange zest 1 teaspoon
Instructions:
- Dry roast the grated carrots for 5-7mins in a frying pan to reduce its moisture.
- Preheat oven to 350 degrees F.
- Prepare a 8.5” loaf pan by greasing with oil and place a piece of baking paper at the bottom of the pan.
- start the batter in a bowl by beating 2 eggs, light brown sugar, salt and white oil until it looks thick and creamy. (you may use hand blender)
- Add orange zest, cinnamon and nutmeg powder with the batter.
- Dry mix the baking powder and baking soda with flour.
- Add the flour mixture into the batter and fold in with a spatula
- Lastly fold in the grated carrots, pistachios and raisins.
- Transfer this final batter to the lined loaf pan.
- Bake for 50-60 minutes. Check for the doneness of baking by inserting a knife/toothpick in the middle of the cake. The cake is ready if the knife comes out clean.
- Cool the cake for 10mins and remove from the loaf pan. Slice, serve and enjoy with a cup of Darjeeling tea.
