You Need:
All purpose flour - 1cup
Baking soda - 1tsp
Baking powder - 1/2tsp
sugar - 3/4cup
cinnamon pdr - 1tsp
vannilla extract - 1tsp
grated carrot - 1 and 1/2 cup
egg- 2
vegetable oil - 3/4cup
Salt - 1/4tsp
Chopped nuts and raisins - 1/2cup
For Frost:
1pkt of cream cheese(room temp)
unsalted butter - 1stick(room temp)
powdered sugar - 1cup
chopped Nuts - 1/2cup
Vanilla extract - 1tsp
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a cake pan.
In a large bowl, mix the flour with cinnamon,sugar,baking powder ,baking soda,salt and nuts.Add vanilla extact then add egg one at a time beat slightly,add carrot beat it again at low speed or hand.Add vegetable oil beat the mixture once again for 1min,pour the mixture into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely(it will take atleast 1hr to get cool the cake completely).
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the completely cooled cake(otherwise frosting will start to melt ).
2 comments:
Arul
I just checked ur biriyani recipe. You have the same hawkins future as I have.
I dont know the cookingtime with that cooker. Can you please let me know the rice:water ratio,cook time, heat level ? Thanks a ton
Revathi,
For normal white rice i used 2:1 ratio means 2cups of water for 1cup of rice and keep the stove at high-med heat for 4 to 5mins(if the cooker started calling as with light sshhh sound swich off the stove after 30 to 45sec of sound started).For hydrabadi briyani i had been usingl one lid and thick towel to cover the cooker mouth, with low medium heat and about the ratio for 2cups of rice less than 1/4cup of saffron water.Thanks for droping at my blog.
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