A Writer Has to Eat: Spicy Carrot Cake

I recently purchased a copy of Madhur Jaffrey's Eastern Vegetarian Cooking at a used book sale. In reading through it I found an Indian style carrot cake recipe that looked intriguing. While Madhur Jaffrey is one of the cookbook writers that I consider to be a cooking goddess, I had to riff on the recipe. I cannot help myself! I think what came out is really quite an interesting recipe.

Spicy Carrot Cake

Ingredients

vegetable oil or non-stick cooking spray and 1/4 cup flour to flour 2- 9 inch round cake pans;
2 cups sugar;
1/2 cup softened butter;
4 large eggs;
1 1/2 cups flour;
2 teaspoons baking soda;
1/2 teaspoon salt;
1/2 teaspoon ginger powder;
1/2 teaspoon cardamom;
1/2 teaspoon lemon peel;
20 ounces grated carrot (about 3 cups);
1/2 cup raisins;
1/2 cup blanched and silvered almonds;
1/2 cups shelled and chopped pistachios;

Directions

1. Preheat the oven to 350 degrees Fahrenheit.

2. Oil and flour the pans.

3. Cream the butter and sugar together in a large bowl until you have a consistent mix. Add the four eggs and beat until smooth.

4. Sift together in a separate bowl the flour, salt, baking soda, ginger, cardamom, and lemon peel.

5. Mix the flour mixture into the sugar, butter, and eggs mixture. Mix until consistent.

6. Add the grated carrot, raisins, almonds, and pistachios. Fold them in with a wooden spoon until the entire mixture is consistent. It will not be a smooth batter. It will have identifiable grated carrot, raisins, and nuts.

7. Divide the carrot cake batter into 2 equal portions into the pans. Place the pans in the oven and bake at 350 degrees Fahrenheit for 40 minutes.

8. This recipe is really quite good by itself. The cake does not need any form of glaze or frosting. It tastes great with a good cup of black tea with milk!