Have you ever imagined a cake so soft, airy, moist, and spongy (0:00–0:05) that it could be made right at home, in a kadai, and from carrot halwa? It sounds incredible, right? Well, prepare to be amazed! This cake is not only delicious but also incredibly easy to make.
Before the carrot season ends, you absolutely must try this unique and flavorful cake!
What You’ll Need:
Table of Contents
This recipe is incredibly versatile and uses common ingredients you might already have!
- Jaggery powder: ½ cup (0:18–0:21)
- Flavorless oil: ¼ cup (0:21–0:26)
- All-purpose flour (Maida): 1 cup (0:35–0:38) (You can also use whole wheat flour!)
- Baking soda: ¼ teaspoon (0:40–0:43)
- Baking powder: 1 teaspoon (0:43–0:46)
- Oat milk: ¾ cup (1:02–1:17) (Regular milk works too!)
- Carrot Halwa: 1 cup (1:23–1:35) (Check out the linked recipe in the video description if you need a carrot halwa recipe!)
Let’s Get Baking!
Follow these simple steps to create your own delightful Carrot Halwa Cake:
- Prepare the Wet Ingredients: In a bowl, combine the jaggery powder and oil. Mix well until combined (0:28–0:33).
- Add Dry Ingredients: Sieve in the all-purpose flour, baking soda, and baking powder (0:35–0:46). Gently mix everything together with a spoon; there’s no need to beat the batter vigorously (0:48–0:55).
- Incorporate Milk: Gradually add the oat milk (or regular milk) to the mixture (0:59–1:17). Mix until you achieve a slightly thick batter – avoid making it too thin.
- Fold in Carrot Halwa: Now comes the star ingredient! Add the carrot halwa to the batter and mix until everything is well combined (1:21–1:37). The carrot halwa, with its coconut oil and dry fruits, adds a wonderful natural flavor to the cake (1:39–1:46)!
- Prepare for Baking: Grease a baking tray with a little flour and oil (1:52–1:57). Pour the cake batter into the tray, filling it only about ¾ full to allow for rising during baking (2:02–2:06).
- Bake in a Kadai: Place some salt or sand at the bottom of a kadai to help distribute heat and protect the base (2:11–2:19). Place a stand on top of the salt/sand, then carefully set your baking tray on the stand (2:19–2:21).
- Cover and Cook: Cover the kadai with a lid (2:21–2:24) and place a heavy stone or object on top to prevent hot air from escaping (2:30–2:32). Bake on low heat for 40-45 minutes (2:24–2:30). Important: Do not open the lid during the first 40 minutes of baking (2:37–2:40)!
- Check for Doneness: After 45 minutes, check if the cake is fully baked (2:35–2:45). Insert a toothpick into the center; if it comes out clean, your cake is ready (2:47–2:52)!
- Cool and Serve: Remove the cake from the kadai and let it cool for 15 minutes (2:52–2:55). Then, invert the tray to release the cake. It should come out very easily (2:55–3:00)!
Enjoy Your Delicious Creation!
This spongy, fluffy, and incredibly tasty (3:00–3:06) cake made from carrot halwa is a true delight! For the best flavor, allow the cake to cool slightly before cutting and serving (3:15–3:19).
You’ll be amazed by how soft and moist the inside is (3:22–3:24). While we’ve all enjoyed carrot halwa many times, making it into a cake is a whole new experience! The creator also made delicious cupcakes using this recipe (3:32–3:38), proving its versatility.
If you loved this recipe, please like and share it! We hope you enjoy this unique and flavorful cake!