Spiced Milkmaid Carrot Cake

Ingredients list for Spiced Milkmaid Carrot Cake

• 2 teaspoons Condensed Milk
• 2 teaspoon Carrots
• 1 cup (400gms) Milkmaid
• 2 cups Carrots grated
• 180 grams Whole wheat flour (atta)
• 125 grams Refined flour
• 2 Eggs
• 2 tablespoons Oil
• 1/2 cup + for dusting Icing sugar
• 1 teaspoon Baking soda
• Frosting
• 1 cup Cream cheese
• 1/4 cup Icing sugar
• 1/4 cup Grated carrots
• 1/4 teaspoon Clove powder
• 1/4 teaspoon Cinnamon powder

Method

1. Preheat oven at 180°C.
2. Break eggs in a bowl. Add Milkmaid, oil and ½ cup icing sugar and beat well.
3. Add cinnamon powder, clove powder and carrots and mix well.
4. Add wheat flour, refined flour and baking soda, fold to mix well and make into a smooth batter.
5. Pour batter into a silicon mould filling ¾. Pat lightly, put in the preheated oven and bake for 25 minutes.
6. To make frosting, take cream cheese in a bowl. Add icing sugar and carrots and mix well. Add clove powder and cinnamon powder and mix well.
7. Remove the cake from the oven and demould. Cool to room temperature.
8. Discard the top uneven layer of the cake and spread the frosting evenly on top.
9. Cut into small rectangles or squares and place them on a serving plate.
10. Dust icing sugar on top and serve immediately.

Nutrition Info