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Carrot sponge cake

Carrot Sponge Cake         Making time: 90 minutes

 INGREDIENTS
1 cup carrot, peeled and grated coarsely
2-1/2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. Salt
1/2 cup raisins
1/4 cup chopped dates (optional)
1-1/2 tbsp. butter or ghee
1 cup sugar
1/2 cup soft brown sugar
1 cup water1/2 cup orange juice or lemon sherbet
2-3 pinches grated nutmeg
1/4 tsp. cinnamon powder
2-3 pinches cloves powdered

PROCEDURE
  • Sift flour, baking soda and powder, salt together 2-3 times. Keep aside.
  • Heat water, sugar, brown sugar, raisins, dates, fat, in a large saucepan.
  • Bring to a boil; add spice powders, carrots, juice, simmer for 3-4 minutes.
  • Meanwhile grease and prepare an 8"-9" loaf tin, keep aside.
  • Add sifted ingredients to contents of pan.
  • Mix with a wooden spoon till well blended.
  • Bake in preheated oven at 200c for 8 minutes, and thereafter at 170o C for 35-40 minutes.
  • Bake till crust is a rich gold in colour.
Serve warm or cold with dollops of butter, marmalade, or mayonnaise.
    


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