Vegan Carrot Cake, greek style, tastes more like our Carrot halwa as the carrots are boiled and mashed before being added to the batter.
The site that I referred talks about steps that can be done ahead and I happened to read about the author today. I was surprised to read her notes that said that the greek cooks never measure anything, and its mostly a little of this and a little of that. That surely sounded so much like our Indian Cuisines.
I was wondering why the greek cuisine felt so familiar. I was really glad I took time to read through this cuisine and discovered many of its dishes, different, yet that seemed same. It was like enjoying our favorite dish in a new form.
I tried my best to try different courses in this theme. The chickpea fritter was spicy and filling, while the savory onion pancake was much like our maida dosa, yet different because of the ingredients. I hope you enjoyed reading as much I as enjoyed cooking these.
Greek Style Carrot Cake
Step by Step Pictures for making Greek Carrot Cake
Greek Carrot Cake
For Boiling the carrots
3 cups Carrots chopped
1 cup Orange Juice
1 cup Water
1 small Cinnamon
For the Batter
3.5 cups All Purpose Flour
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1 cup Sugar
1/3 cup Brown Sugar use molasses if you have
1/2 cup Water use the reserved cooking liquid
1 tsp Cinnamon
1 tsp Coriander Seeds ground
1/2 tsp Nutmeg Powder
1 tsp Orange zest use Lemon if you have
1/2 cup Cooking Oil
1/2 cup Walnuts
1/2 cup Raisins
For Boiling the carrots
Take the orange juice in a saucepan and add chopped carrots, along with water, cinnamon stick and cloves
Bring to a boil and reduce heat to low simmer. Cook, uncovered, for 10 to 15 mins till softly cooked. Drain the carrots, reserve the cooking liquid. Pulse the carrots to a soft. This step can be done ahead of time as well.
In a bowl, combine flour, baking powder, baking soda and salt. Set aside.
Add 1/2 cup cooking liquid, sugar and brown sugar. Whisk until combined. Add spices, whisk. Add oil, whisk. Add carrots and stir to combine completely.
Now add chopped nuts and raisins.
Scoop out batter into bundt pan and press down into mold so top is even.
Grease a 6″ round pan, I used a small bundt pan and Bake at 185 C for 40 to 45 minutes.
Allow to cool before slicing.
Dust with powdered sugar if you like.
- 3cups Carrots chopped
- 1cup Orange Juice
- 1cup Water
- 1small Cinnamon
- 8 Cloves
- 3.5cups All purpose flour
- 2tsp Baking powder
- 1tsp Baking Soda
- 1/2tsp Salt
- 1cup Sugar
- 1/3cup Brown Sugar use molasses if you have
- 1/2cup Water use the reserved cooking liquid
- 1tsp Cinnamon
- 1tsp Coriander Seeds ground
- 1/2tsp Nutmeg Powder
- 1tsp Orange zestuse Lemon if you have
- 1/2cup Cooking Oil
- 1/2cup Walnuts
- 1/2cup Raisins
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