Carrot Walnut Cake

https://www.sanjeevkapoor.com/Recipe/crispy-korean-chicken-lollipops-6793027

Ingredients

• 1 cup grated carrot
• 2-3 tablespoons chopped walnuts
• 1½ cups brown sugar
• 1½ cups oil + for greasing
• 3 eggs, whisked
• 1 teaspoon cinnamon powder
• ½ teaspoon nutmeg powder
• ¼ teaspoon clove powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon vanilla essence
• 2 cups refined flour (maida)
• Fresh rosemary sprigs for garnish
• Ready-made butter cream as required
• Fresh blueberry halves to serve
• Fresh strawberry quarters to serve
• Icing sugar for dusting

Method

1. Preheat oven to 180º C.
2. Take brown sugar in a large bowl, add oil and beat with an electric beater till the mixture is well combined. 
3. Break the eggs into another bowl and whisk well. Add this to the brown sugar mixture and continue to beat till light. Add cinnamon powder, nutmeg powder and clove powder and mix well. 
4. Add baking powder, baking soda, salt, carrot and vanilla essence and mix well. Add walnuts and mix well.
5. Add flour and fold in gently till well combined.  
6. Grease a silicon cake mould with some oil and transfer the batter into it. Tap a few times to remove air bubbles if any. Place the mould in the preheated oven and bake for 35-40 minutes. Take the cake out of the oven and allow to cool down to room temperature.
7. Demould the cake onto a serving plate, garnish with rosemary sprigs. Take the butter cream in a piping bag fitted with a star nozzle and pipe out butter cream rosettes around base and top of the cake. Place some fresh blueberries, strawberries and dust icing sugar over the top. Cut into wedges and serve