When carrot cake meets carrot halwa the cardamom pistachio carrot cake is born says, Shivangi Surana, chef and founder of Dessert Lane from Jaipur, India. Shivangi moved to New York City to work with two incredible chefs — Dominique Ansel and Jean-George Vongerichten. Shivangi built Dessert Lane with the objective to touch people through food, passion and culture. She is grateful for being able to achieve her dreams and create sweet treats everyday. Shivangi shared this delicious cake recipe with Gossip About Food.
INGREDIENTS
2 cups all-purpose flour
1/2 cup sugar
1/2 cup brown sugar
1/2 cup vegetable oil
1/2 cup plain yogurt
1/2 cup milk
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp cinnamon powder
1 tsp cardamom powder
1/4 tsp salt
1 tsp vanilla extract
1 1/2 cup carrot, grated
1/2 cup toasted pistachios, chopped
For the carrot caramel glaze
1/2 cup thick carrot juice
1/2 cup heavy cream
1/2 cup granulated sugar
2 tbsp butter
DIRECTIONS
Step 1
Preheat oven to 350 degrees F (180 degrees C). In a large bowl, whisk both the sugars, oil, yogurt, milk and vanilla extract.
Step 2
Shift-in the flour, baking powder, baking soda, cinnamon, salt. Add chopped pistachio, cardamom powder and stir to combine the batter. Add the grated carrots and fold gently.
Step 3
Pour into a greased loaf or cake tin and bake in a preheated oven at 350 degrees F (180 degrees C) for about 30-35 minutes, or until a skewer comes out clean.
Step 4
For the carrot caramel glaze, pour carrot juice, heavy cream and sugar in a large saucepan and cook on medium heat for 8-10 minutes, until its thick and luscious. Add butter and stir again. Let it cool before glazing your cake.