Carrot Halwa Cake
Carrot Halwa cake is a fusion dessert, that is rich, moist and loaded with flavors. It is then topped with cream cheese glaze which compliments the cake very well. End result is the most delicious Carrot Halwa Cake you have ever ate!
Equipment
- bundt cake pan
Ingredients
For the Cake:
- 2½ cup all purpose flour
- 3 tsp baking powder
- ½ tsp salt
- ¾ cup sugar
- 1¾ cup milk whole
- 2 eggs room temperature
- 4 tbsp canola oil
- 2 tsp vanilla extract
- 1 cup carrot halwa
- ½ cup cashews roasted and chopped
For the Icing:
- 4 oz Cream Cheese whole milk, room temperature
- 1 cup confectioner's sugar
- 1 tsp vanilla extract
- ½ cup milk
Instructions
For the Cake:
- Preheat the oven at 350°F. Grease the bundt pan thoroughly. If you don't have bundt pan, you can use the loaf pan as well. Keep it aside.
- In a bowl, sift the all purpose flour, baking powder, and salt.
- In a large bowl, whisk sugar, eggs, oil and vanilla extract. Add milk and combine well.
- Fold the flour mixture into the wet ingredients using rubber spatula until just combined. Do not over mix the batter.
- Fold in Carrot Halwa and roasted + chopped cashews.
- Transfer the batter to the greased bundt cake pan. Bake for about 55 minutes to 1 hour or until toothpick comes out clean.
- Allow it to cool down for 30 minutes in the pan. Invert the bundt cake onto a wire rack and allow to cool completely.
For the Glaze:
- In a bowl, whisk together cream cheese, sugar, milk and vanilla extract until smooth and creamy. You can add/reduce the milk according to your desired consistency.
- Drizzle the glaze on top of the cake and garnish with Slivered almonds(optional).
- Cut a slice and serve. Enjoy!