Carrot Cardamom Cake (aka Gajar Ka Halwa Cake!)

I love having some type of loaf cake (or quick bread) on hand at home. It’s nice having something to munch alongside a cup of tea, and it seems as if my son has inherited his momma’s love for these types of baked goods as well 🙂

I have made this cake (recipe from Playful Cooking) several times, and it is always well received. It is a carrot loaf, infused with cardamom flavor. I like to think that it is the cake version of Gajar Ka Halwa (carrot halwa)!

 

 

Carrot Cardamom Cake

(Gajar Ka Halwa Cake)

Yield: 1 Loaf

Ingredients:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cardamom
  • ¼ teaspoon salt
  • 1 cup sugar
  • 3 eggs
  • ¾ cup oil
  • 1 cup shredded carrots

Directions:

Preheat oven to 350°F and set aside a greased loaf pan.

In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, cardamom, and salt. Set aside.

In a large bowl, whisk together sugar and eggs. Add oil and whisk until smooth. Add flour mixture and whisk until it just comes together. Fold in shredded carrots.

Transfer batter to prepared loaf pan and bake until an inserted toothpick comes out clean, between 45 to 55 minutes. Cool in pan for 15 minutes, then transfer to a wire rack and cool completely.

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Sweet Potato Pound Cake

Thanksgiving came and went, and I’m sitting here asking myself where the year went? We’re about one month away from ringing in 2017. 20-17. Let that sink in.

 

Sweet potatoes are in season every season, but we find ourselves loading up on them especially during the cooler months.  I stumbled upon this fabulous recipe by Grandbaby Cakes for Sweet Potato Pound Cake, and I was sold. I had one lonesome sweet potato hanging out in my pantry, and I just knew that it was destined for greatness.

sweetpotatopoundcakepic

 

Sweet Potato Pound Cake

Yield: One 9”x5” Loaf

Ingredients:

  • 1 cup mashed roasted sweet potato
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • ¼ cup unsalted butter, at room temperature
  • ¼ cup neutral flavored oil
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 ½ cups cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon ground ginger

Directions:

Preheat oven to 350°F and set aside a greased loaf pan.

In the bowl of a mixer, combine mashed sweet potato, brown sugar, granulated sugar, butter, and oil. Mix on medium-high speed until smooth and fluffy, about 4 minutes. Add eggs and vanilla and mix on medium-low speed until thoroughly combined. Add cake flour, baking powder, cinnamon, baking soda, salt, and ground ginger. Mix on low speed until completely combined.

Pour batter into loaf pan and bake until an inserted toothpick comes out clean, about 40 to 50 minutes.

Allow cake to cool for 10 minutes, then transfer to a wire rack and cool completely.

 

Note: Cake can be kept at room temperature for a few days.

Instructions on roasting sweet potatoes: Wash and pat dry potatoes. Place each potato on a square piece of aluminum foil. Drizzle with a tiny bit of neutral flavored oil. Wrap loosely with foil and place on a baking sheet. Bake at 350°F for 40 to 60 minutes. Potatoes will be ready when they can pricked with a fork easily. Cool slightly before using.