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Title: Carrot Cake With An Indian Flavor
Yield: 6 Servings

Ingredients

  1 1/2 ts Vegetable oil
      1 c  Unbleached white flour
           -- plus extra for dusting
      1 ts Baking soda
    1/4 ts Salt
      2 lg Eggs
    1/4 ts Ground cardamom seeds
      1 c  Granulated sugar
    1/4 c  Ghee
  1 1/2 c  Grated carrots
           -- firmly packed
      2 tb Chopped pistachios
      2 tb Chopped blanched almonds
      2 tb Raisins
           Edible silver foil (opt.)

Instructions

Rub a round cake pan that is 9 inches in diameter and 1-1/2 inches in
height with the vegetable oil and then dust it very lightly with
flour. Preheat the oven to 350F.

Sift 1 cup flour with the baking soda and salt.

Beat the eggs well in a large bowl. Add the cardamom, sugar, and
clarified butter. Keep beating until all the ingredients are
thoroughly mixed.

Add the sifted flour mixture to the ingredients in the large bowl and
fold it in gently with a spatula. Add the carrots, pistachios,
almonds, and raisins. Fold them in gently as well.

Turn the cake batter into the oiled and floured cake pan and bake for
35 to 45 minutes, or until a toothpick inserted in the center comes
out clean and the top is golden red. Decorate top iwth edible silver
foil.

Madhur Jaffrey, "World-of-the-East Vegetarian Cooking" Posted by Karen
Mintzias

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Per serving: 399 Calories (kcal); 12g Total Fat; (25% calories from fat);
4g Protein; 75g Carbohydrate; 86mg Cholesterol; 337mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fruit;
2 Fat; 2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

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