Caramelized Carrots & Pumpkin Seeds Cake
This Caramelized Carrots & Pumpkin Seeds Cake is a deliciously moist and flavorful dessert, perfect for tea time or as an after-school snack. The blend of sweet caramelized carrots and crunchy pumpkin seeds gives this cake a unique twist, while the addition of cinnamon adds a warm, aromatic spice. It’s simple to make and yields a soft, light texture that is sure to be loved by both kids and adults alike.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 cup |
| Pumpkin Seeds (roasted) | 1/3 cup |
| Baking Powder | 1 teaspoon |
| Baking Soda | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Cinnamon Powder (Dalchini) | 1/2 teaspoon |
| Sugar (powdered) | 1 cup |
| Whole Eggs | 2 |
| Carrots (Gajjar), grated | 1 1/2 cups |
| Sunflower Oil | 1/2 cup |
| Milk | 1/3 cup |
| Butter | 1 tablespoon |
| Water | 2 tablespoons |
| Vanilla Extract | 1 teaspoon |
Preparation Time:
- 30 minutes
Cooking Time:
- 30 minutes
Total Time:
- 60 minutes
Servings:
- 8 servings
Cuisine:
- Continental
Course:
- Dessert
Diet:
- Eggetarian
Instructions:
Step 1: Caramelize the Carrots
- Start by caramelizing the carrots to infuse them with a sweet, deep flavor. In a pan, add 1/2 cup powdered sugar and 2 tablespoons of water. Heat it over low to medium heat until the sugar dissolves and forms a syrup.
- Once the syrup turns an amber color, reduce the heat to the lowest setting and add 1 tablespoon of butter. Whisk vigorously to combine.
- Now, add the grated carrots to the syrup and stir well. Let the carrots cook in the syrup for about 5 minutes. Turn off the heat and set the pan aside to allow the caramelized carrots to cool.
Step 2: Preheat and Prepare the Baking Pan
- Preheat your oven to 180°C (350°F). Grease a cake pan with some oil and lightly dust it with flour to prevent the cake from sticking.
Step 3: Prepare the Dry Ingredients
- In a mixing bowl, sift together the whole wheat flour, baking powder, baking soda, salt, and cinnamon powder. Set aside.
Step 4: Mix the Wet Ingredients
- In a separate large bowl, crack the 2 eggs and add 1/2 cup sugar. Using a whisk or hand blender, beat the mixture until it becomes pale and fluffy. This will take about 5 minutes.
- Add 1/2 cup of sunflower oil and 1 teaspoon vanilla extract. Continue beating until the mixture is well combined and smooth.
Step 5: Combine Wet and Dry Ingredients
- Gradually add the cooled caramelized carrots to the egg mixture. If using a hand mixer, mix at the lowest speed; if mixing by hand, gently fold in the carrots.
- Add the 1/3 cup milk to the mixture and combine.
- Next, slowly add the sifted dry ingredients to the wet ingredients, folding them in carefully. Be sure not to over-mix the batter.
- Gently fold in the roasted pumpkin seeds for a bit of crunch and texture.
Step 6: Bake the Cake
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Check for doneness by inserting a toothpick or knife; if it comes out clean, the cake is ready.
Step 7: Serve and Enjoy
- Once baked, allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
- This Caramelized Carrots & Pumpkin Seeds Cake can be enjoyed in various ways. Serve it as a delightful tea-time cake with a cup of Basil Tea or Masala Chai for a warm, comforting treat.
- Alternatively, enjoy it as an after-school snack for kids, paired with a refreshing Peanut Butter Oats & Banana Smoothie.
- You can also serve this cake as a dessert sundae by topping a warm slice of cake with Caramel Sauce and a scoop of vanilla or butterscotch ice cream.
Tips for the Best Caramelized Carrots & Pumpkin Seeds Cake:
- Caramelize the carrots well to ensure they have a deep flavor that infuses into the cake.
- Don’t overmix the batter after adding the dry ingredients to keep the cake light and fluffy.
- Roasted pumpkin seeds add a delightful crunch to the cake, but you can also experiment with other seeds or nuts for variation.
Enjoy this moist, flavorful cake as a dessert, snack, or tea-time treat. Its sweet caramelized carrots and crunchy pumpkin seeds make it a standout recipe that everyone will love!
