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Carrot cake with Crème Fraiche

Ms.Karishma (BCT&CA 6th SEM) is a dedicated and diligent, young aspirant who is exceptionally good at culinary arts. IIHMCA has selected her as the Chef of the Day.

Ingredients

  • 450 gm Grated carrot
  • 180 ml Oil
  • 300 gm Flour
  • 335 gm Sugar
  • 180 ml Curd or sour cream
  • 12 gm Baking soda
  • 8 gm Baking powder
  • 4 gm Salt
  • 4 gm Cinnamon powder

4gm Cardamom powder

  • 2 gm All spice
  • 10 ml Vanilla
  • 3 no Eggs

To make Crème Fraiche

  • 250 ml Heavy cream
  • 30 ml Cultured butter milk
  • 25 gms Sugar

Method

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease and flour a 9×13 inch pan.
  3. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla.
  4. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
  5. Bake in the pre-heated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  6. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  7. To make crème Fraiche, mix the sugar and heavy cream till sugar dissolves.
  8. Add the cultured butter milk and mix it. Pour it in a bowl and store it in a fridge for 2 days.
  9. For serving, Cut the cake into rounds and sandwich them with Crème Fraiche. Garnish by piping the crème Fraiche over the cake and serve.