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Gajar ka Halwa Cake/Carrot Halwa Cake

Gajar ka Halwa Cake/Carrot Halwa Cake

This moist, aromatic Gajar ka Halwa Cake has all the ingredients that we use in Gajar ka Halwa. So, you can imagine the actual taste and flavours, don’t miss baking it.

Cuisine Indian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 5
Author Chandrima

Ingredients

  • ¾ cup- All-purpose flour/Maida
  • 3- Carrots (100g net weight after grating)
  • 1- Egg
  • ½ tsp- Baking soda
  • A pinch- Salt
  • ¼ cup + 3 tbsp- Caster sugar/Powdered sugar (brown or white)
  • ¼ cup- Milk
  • 1/3 cup- Dry fruits (sliced almonds, cashew nuts, and raisins)
  • 2 tbsp- Khoya/Mawa/Dried milk solids
  • 6- Green cardamoms (discard the peels and grind the seeds to a fine powder by using the mortar-pestle)
  • 2 tbsp- Ghee/Clarified butter

Instructions

  1. Before I start, all the ingredients were at room temperature.

  2. Prepare a 6” round cake pan or loaf pan by greasing with oil and place a piece of baking paper at the bottom of the pan.

  3. Mix the grated carrots with sugar, and keep aside for minimum 15 minutes. I did this step at the beginning then moved ahead further.

  4. Mix all the dry ingredients in a bowl. Then whisk egg and ghee in a separate bowl, to this add the dry mixture in two batches. Keep mixing and start adding the milk slowly. Whisk until a lump-free batter forms.

  5. Add the grated carrots along with all the syrup it would release within the batter preparation time. Next to add the grated mawa, and dry fruits. Mix well, transfer the batter to the prepared pan.  

  6. Preheat the oven to 175 degrees C. Tap the cake pan gently on kitchen counter a couple of times to release the air bubbles. Bake for 40 minutes or until a wooden skewer inserted into the center of the cake comes out clean.  

  7. Cool the cake in the pan for 15 minutes and then run a sharp knife around the edges of the pan and carefully remove the cake. Turn onto a cooling rack and leave there until cool completely.

  8. When cooled slice, serve, and enjoy!

Recipe Notes

  • This recipe can easily be doubled as per your need.
  • If you’re making a Bigger cake (that is by doubling the ingredients), bake the cake for 60 minutes or until it passed the skewer test. During the baking time when the cake browns perfectly on top (after 40 minutes or so), cover the top loosely with a piece of Aluminium foil until it is fully baked. It helps to prevent from over browning on the top. Use powder of the seeds from 10 green cardamom for a bigger cake.
  • Keep rest of the cake slices refrigerated and consume within 4-5 days.