Gajar ka Halwa Cake

  • ★
    ★
  • ★
    ★
  • ★
    ★
  • ★
    ★
  • ★
    ★
(5)
"This cake has all the traditional flavors of Gajar ka Halwa (traditional India carrot pudding) and is a perfect crowd pleaser."
-- @eat.treat.retreat

A Note from Feedfeed

Just in time for Diwali, this traditional Indian carrot pudding will have you swooning! There are so many things to love about this dessert-the flavors of cardamom, saffron, and the texture of cashews, pistachios. To top it off, it's completely gluten-free by using almond flour.

Jump to Section
  • Recipe Card
Prep time 20mins
Cook time 35mins
Serves or Makes: 8

Recipe Card

ingredients

  • 2 cup almond flour
  • 1 1/2 cup granulated sugar
  • 1 teapsoons baking soda
  • 1 teasopon cardamom powder
  • 4 cup grated carrots
  • 4 tabelspoons melted ghee
  • 1/4 cup roughly chopped cashews
  • 1/4 cup roughly chopped pistachios
  • 1/4 cup golden raisins
  • 3 large eggs

For the saffron glaze

ingredients

  • 1-2 tabelspoons warm milk
  • Pinch of saffron
  • 1 cup powdered sugar

For the cake topping

ingredients

  • 1 teapsoons roughly chopped cashews
  • 1 teapsoons roughly chopped pistachios

Method

  • Step 1

    Preheat oven to 350F (180C) and line a 9inch springform pan with parchment.

  • Step 2

    In a medium bowl, mix together the dry ingredients - almond flour, sugar, baking soda and cardamom powder.

  • Step 3

    In another large bowl, mix together carrots, ghee, cashews, pistashios and raisins.

  • Step 4

    Add the dry ingrdients to the carrots and mix well.

  • Step 5

    Whisk the eggs and pour over the carrots and mix together until no dry lumps remain.

  • Step 6

    Pour this cake batter in the springform pan and bake for 35-40 mins or until an inserted toothpick comes out clean.

  • Step 7

    Cool the cake completely.

  • Step 8

    In the mean time, make the glaze by warming the milk in the microwave for 15-20 seconds and then add saffron to it. Mix together and leave it aside covered for 4-5 mins.

  • Step 9

    Whisk in powdered sugar to make the glaze. (adjust consistency to thick flowing glaze by adding more milk or powdered sugar)

  • Step 10

    Once the cake is cooled, run a knife around the circumference to loosen cake from the pan.

  • Step 11

    Pour the glaze over the cake and top it off with the chopped cashews and pistachios.

  • Step 12

    Cover and refrigerate the cake until ready to serve. Bring to room temperature before serving!