This classic gets a new makeover with bajra. With notes of ginger and cinnamon, and loaded with walnuts, it is a perfect treat for chilly afternoons.
Ingredients of Bajra Carrot Cake with Cream Cheese Frosting
1 cup grated carrot
1/2 cup butter/ oil
1/2 cup brown sugar
1/2 cup bajra flour
1/2 cup wheat flour
1/2 tsp cinnamon powder
1 tsp baking powder
1/2 tsp grated ginger
A pinch of salt
2 large eggs
1/4 cup milk
1/2 cup walnuts, chopped
For the Cream Cheese Frosting
200 gm cream cheese
1 cup icing sugar
40 gm butter
1 tsp vanilla essence
How to Make Bajra Carrot Cake with Cream Cheese Frosting
1.Pre-heat the oven at 100 degree C. Grease a 6-inch baking tray with a little oil and line with a butter paper. Keep aside.
2.Melt butter in a double boiler and let it cool.
3.Place the melted butter in a mixing bowl and add sugar, little at a time, and continue whisking.
4.Add the eggs and whisk well.
5.Sift together the bajra flour, wheat flour, cinnamon powder, baking powder and salt in a bowl. Add it, one teaspoon at a time, to the egg mixture. Fold carefully to acquire an even mixture without any lumps.
6.Add the milk to make a smooth batter. It should not be too thick or too runny.
7.Add the carrots, ginger and walnuts, and fold again.
8.Bake in the oven at 150 degree C for 20-25 minutes or until a skewer inserted at the centre comes out clean. Remove from the oven and let it cool
9.For the Cream Cheese Frosting
10.In a mixing bowl, whisk cream cheese and butter using an electric beater at low heat until well blended. Do not over mix.
11.Gradually add the icing sugar and continue whisking until smooth.
12.Beat in the vanilla essence.
13.Once the cake is completely cool, top it with cream cheese frosting.