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
Preheat oven to 350 Degrees F. Line two 9-inch round cake pans with greased parchment paper.
In a bowl, mix the flour, baking soda, baking powder, salt and Kissan Garam Masala.
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.
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.
In a stand mixer with paddle attachment (or a bowl with electric mixer), beat together cream cheese and butter until smooth.
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.
Frost cakes between the layers and on top. Garnish with chopped nuts and serve.
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