CASHEW NUT CARROT CAKE

ANOTHER RECIPE FROM MY MOM..COMES OUT FINE AND KEEPS WELL FOR A LONG TIME IN THE REFRIGERATOR.. I LIKE TO HAVE IT CHILLED, STRAIGHT FROM THE FRIDGE..SHOULD BE KEPT IN AN AIRTIGHT CONTAINER TO PRESERVE THE FLAVOR.THE CINNAMON- SUGAR DREDGED ON TOP WILL CERTAINLY EXCITE THE TASTE BUDS!!AM A GREAT LOVER OF CASHEW NUTS.. HENCE USE PLENTY OF THEM IN MY DISHES.. YOU MAY REDUCE THE QUANTITY IF YOU PREFER LESS.




INGREDIENTS:-

1)Grated carrots--2 cups

2)Cashew nuts chopped--1 cup

3)Plain flour--2 cups

4)Baking powder-1 tsp

5)Baking soda--1 tsp

6)Cinnamon powder-1 tsp

7)Nutmeg powder-1 tsp

8)Clove powder-1/4 tsp

9)Salt--1/2 tsp

10)Granulated sugar--2 cups

11)Refined oil--1 and 1/2 cups

12)Eggs--4

13)Vanilla essence-1/2 tsp

FOR DREDGING THE CAKE:-

14)icing sugar or sifted powdered sugar--2 tblsps full

15)cinnamon powder--1 tsp full

METHOD:-

Sift together the ingredients from 3 to 9 in a large bowl..Mix the carrots and nuts(1 and 2) into this dry mixture.. Keep aside.. In another deep bowl, put the eggs and sugar and beat at high speed with your electric beater..It will soon turn creamy in color..But no need to wait till the sugar gets dissolved completely..Gradually add the oil and beat again..Let the sugar remain undissolved..It will not affect the texture of this cake..Slowly pour it into the dry mixture folding in slowly..Transfer to a greased and dusted(dusted with flour)baking tin and bake till done in a moderately hot oven.The cake is done if a tooth pick inserted into the center comes out clean..Remove from the oven and let cool down to room temperature.. Dust with icing sugar or sifted powdered sugar ..A light sprinkling of cinnamon powder enhances the taste.