Cook: 40 minutes
Serves: 8
INGREDIENTS:
- 1 cup mixed nuts(cashew walnut pista almond raisins)
- 200 g raw carrots, grated
- 250 g flour
- 1 teaspoon baking soda
- 6 teaspoon milk powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg powder
- 1 1/2 teaspoons cinnamon powder
- 4 large eggs
- 250 g granulated sugar
- 240 ml vegetable oil
- 2 teaspoons pure vanilla extract
METHOD:
- Preheat oven to 200 degrees Celsius . Grease two cake pans .
- Toast the nuts until lightly browned and fragrant. Let it cool and then chop finely.
- In a bowl first put the oil, powdered sugar, milk powder and bit it well then add one egg at time and whisk.
- Beat in the eggs.
- Add together the flour, baking soda, baking powder, salt, and ground cinnamon ,nutmeg ,vanilla extract and chopped nuts and mix well . Combine it with the egg mixture.
- Now the important part: Divide the batter into two equal parts and in one half mix the carrot . (So you will get two kinds of batter: plain milk cake batter and carrot cake batter.)
- Bake for 35 to 40 minutes at 180 degree celsius or till the skewer comes out clean.
- Once cooled, place one flavour over the other and join well. Your double layered carrot cake is ready!
Recipe by: Anirban Maji