Carrot Cake with Garam Masala
Did you know? Carrots are a root vegetable that originated in Afghanistan. They were purple, red, white and yellow but never orange. In the 16th Century it is thought that Dutch developed a denser orange carrot by mixing yellow varieties together creating the deep orange carrot we know today.
- 2 Cups All Purpose Flour
- 2 Tsp Baking Powder
- 2 Tsp Baking Soda
- 2 Tbsp Kissan Garam Masala
- 1 Tsp Salt
- 4 Eggs
- 1/2 Cup Sugar
- 1/2 Cup Brown Sugar
- 1 1/2 Cups Kissan Coconut Oil or Kissan Desi Ghee melted
- 3 Cups Grated Carrots
- 1 1/2 Cups Chopped Walnuts
- 1/2 Cup Unsalted Butter, at room temperature
- 8 Oz Cream Cheese, at room temperature
- 1 Cup Confectioners Sugar
- 2 Tsps Pure Vanilla Extract
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Preheat oven to 350 Degrees F. Line two 9-inch round cake pans with greased parchment paper.
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In a bowl, mix the flour, baking soda, baking powder, salt and Kissan Garam Masala.
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In separate bowl, whisk eggs and sugar together. Add melted Kissan Coconut Oil (or Kissan Desi Ghee) and whisk 1 minute. Using a spatula, gently fold in flour mixture. Fold in the carrots and walnuts.
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Fill cake pans with equal portions of the batter and bake for 30 minutes or until tops of cakes spring back to a light touch. Cool in pans on a wire rack for 5-10 minutes, then remove the cakes from the pans and allow them to cool completely.
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In a stand mixer with paddle attachment (or a bowl with electric mixer), beat together cream cheese and butter until smooth.
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Add confectioners' sugar and vanilla and continue mixing until the frosting is thick and smooth. Add more milk if too stiff and more sugar if it is too runny.
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Frost cakes between the layers and on top. Garnish with chopped nuts and serve.
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