Ingredients
- Egg - 3
- Sugar - 1 cup
- Baking powder - 1 tsp
- Sunflower oil - 1 cup
- Carrot - 1 (grated)
- Cashew - 1/4 cup (chopped)
- Plain flour (maida) - 1 cup
- Sugar - 3 tbsp (for caramel)
- Salt - 1/4 tsp
- Whipping powder - 100 gm
- Milk - to mix with the whipping powder
- Caramelized cashew - to garnish
Method
Blend the egg, sugar and baking powder. Then add the oil and blend it well. Pour the mixture into a bowl and add the grated carrot and chopped cashews to it. Add the caramel sugar and salt. Now add the maida little by little and mix it very well. Keep this aside for 20 minutes so that all the ingredients gets combined well.
Grease a non-stick deep pan and pour this mixture into it. Keep this on a low flame for about 20-30 minutes. Keep an aluminium lid over the stove top and place the non-stick pan over it. To check if it's cooked well, you may poke it with a knife in the middle. If the knife comes out clean you can ensure that it's well cooked. Beat the whipping powder with a little milk and spread this over the cake evenly. Garnish it with the caramelized cashews.
Grease a non-stick deep pan and pour this mixture into it. Keep this on a low flame for about 20-30 minutes. Keep an aluminium lid over the stove top and place the non-stick pan over it. To check if it's cooked well, you may poke it with a knife in the middle. If the knife comes out clean you can ensure that it's well cooked. Beat the whipping powder with a little milk and spread this over the cake evenly. Garnish it with the caramelized cashews.
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