Carrots. I have always loved them. The only thing I haven’t done with them is make upkari. For some reason, I have never liked it. Amma didn’t make it and I had it once at a friend’s place and thought it wasn’t exactly worth it. I can eat carrots in pulao, in salads, in mixed vegetable stir fries, in soups, you get the picture, don’t you? But the upkari/poriyal/karumadu type of thing is just not my stick of carrot!
1 ¼ cup Carrots, grated
½ cup Cashews, powdered
¼ cup Almonds, powdered
¾ cup Brown Sugar
½ cup Oil
1 tsp Cinnamon Powder
A pinch of Nutmeg Powder
1 1/3 cup Flour
2 ¼ tsp Baking Powder
¼ cup Raisins
1 tbsp Icing Sugar, sifted
Preheat the oven to 400F (200 C).
Grease and flour/line an 8-inch cake tin.
In a bowl, beat the eggs until light. Add the sugar and oil and beat well. Add the carrots, almond and cashew powders and raisins.
In another bowl, sift together the flour, baking powder, and the cinnamon and nutmeg powders. Fold in the carrot-egg mixture and mix gently until the dry ingredients are moistened. Pour into the prepared cake tin and bake for 30 minutes or until a knife/skewer, inserted into the centre of the cake, comes out clean.
Transfer the cake to a wire rack and cool. Sprinkle icing sugar over the cake using a small sieve.
My first attempt at making a carrot cake has been successful. I will probably try making a beet cake next. There’s ample time for all that.
I made this little cake to wish my friends S and R a very happy anniversary. And of course, this is also to wish all of you a very Happy Valentine’s Day! We cut it at midnight and relished it. This morning it was neatly cut into several portions to be distributed to friends.