Dates Carrot Cake (Bakery Style)

Wishing all my readers a blessed & happy Christmas !!

Have you tried a dates cake? Am sure most of you must have baked one if you are a baker. But this cake is something that we loved a lot, carrot and dates. This cake is an eggless, butterless version but is a super moist, delicious cake.This cake tastes best the next day after baking. I have tried baking this cake quite a few times now, and each time I have fallen in love with the texture of the cake. The carrot speckles in the cake are so evident and the beautiful dark colour compliments well with the Christmas theme cakes like plum cake. I would say if you plan to bake something in the last minute, then this is a great choice as all the ingredients are readily available and there is no use of beater. Do share the pics and feedback too if you try this out this Christmas season. Enjoy !!

Preparation time ~ 15 minutes

Baking time ~ 35-40 minutes

Author ~ Julie

Serves ~ a 6' cake 

Ingredients

all-purpose flour (maida) 1 1/4 cups

baking powder1/2 tsp

baking soda 3/4 tsp

dates 13-15

milk 1/2 cup+ 1/4 cup

carrot 3/4 cup grated or two medium-sized

veg oil 1/2 cup

sugar 1/2 cup granulated 

cinnamon 1' piece

nutmeg 1/2 tsp

cloves 4

almond chopped 1/4 cup

Watch on YouTube -

 

Method

• Add the deseeded dates in warm milk
• Sift the flour, baking powder baking soda and salt twice.
• Add the granulated sugar, cinnamon, cloves and nutmeg. Powder till smooth. Keep aside.
• Peel and grated the carrots. Add 2 tbsp flour to the grated carrots, mix and keep aside.
• Pre-heat oven to 350 degrees F or 180 degrees C and line a tray with parchment paper and apply oil, dust with flour. Keep aside.
• Add the dates soaked in milk and grind smoothly to a fine paste.
• Add the paste to a bowl, add oil. Mix well. To this, add the flour mix in batches.
• Slide in the flour mixed grated carrots. Add the remaining 1/4 cup milk in batches.
• Add the batter to the prepared cake tin. Garnish with chopped almonds.
• Bake in preheated oven for 35-45 minutes (mine was done in 35 minutes). I gave the top rod in the last 3 minutes.
• Remove to wire rack when done. Cool completely before cutting in slices. This cake tastes best the next day. Enjoy !!

NOTES

* You can add 1/2 tsp vanilla extract.

* You can add 1/4 cup chopped almonds or cashews too in the cake.

RELATED POSTS

* Dates Walnut Banana Cake

* Carrot Dates Pudding Cake

* Dates Walnut Coffee Muffins

* Dates Cakes (Eggless & Butterless)

Carrot Pola (Malabar Special) ~ Ramzan Special

The whole world is finding hard to move around freely due to a small tiny virus that has shaken many lives. The intial days here too were very scary and the news from around the globe is still alarming. The biggest q is when will the world be free of this virus? None has the answers to this and I was feeling so bad for all the people who lost their dear and near ones. Lock down was initiated here too and everyone at home, our work in the kitchen also increased. However, I wasn't feeling good to get hold of my camera and shoot food pics as there were many who were finding it hard to make ends meet. I cooked a lot during this lock down much more than I usually do but all were the basic recipes that I already shared in my page or cooked with whatever I readily had in hand, no fancy or festive cooking. Its more than a month since I posted something new in this page. Easter and Vishu got over in this lock down without much zeal and enthusiasm. Anyways life has to move on and so does this page. Today's recipe is an old draft that was made two years back and was buried there. Finally am happy that this recipe could be published in Ramadan time.


There are many recipes that I have treasured from my muslim friends especially the Malabar ones. All of the Malabar recipes tastes distinct and love them very much. I have posted many such recipes in the past and also have a kaya pola in the published ones.Many of the Malabar style recipes are  very calorie rich and so all health conscious may shy away or you may have to miss a meal to compensate. Carrot pola gives a beautiful colour and so its quite appealing to eyes.Unlike kaya pola there are no pieces to bite in and carrot pola is smooth like a dessert. The outside cover is crisp and can be easily cut. This is very easy to prepare and all y ou need is a thick bottomed small pan that holds the carrot batter. Try this out if you haven't, am sure you will love it !!

Preparation time ~ 20 minutes
Cooking time ~ 15-18 minutes
Author ~ Julie
Serves ~ one pola 8" size
Ingredients
carrot 2 large (3 medium sized)
eggs 3
all purpose flour/maida 3 tbsp
sugar 4 tbsp
cardamom powder / elakka podi 1 tsp

to garnish
raisins 1 tbsp
cashews 1 tbsp
ghee 1 tbsp

Method

• Peel the carrots and wash them under running water.Cut in cubes and cook them with half a cup of water. Cool these down and add to the blender jar.

• Add eggs,maida,sugar and cardamom powder to the mixer jar and blend this mixture well until carrots are ground well and the eggs are nicely mixed.

• In a thick bottomed pan or use cooker, add a tbsp of ghee. Fry the raisins and cashews. Drain them on a plate and retain the ghee in the pan or cooker.

• Pour the blend carrot mixture in the pan and garnish with the fried cashews and raisins on top. Cook covered for 15-18 minutes(remember to put the flame on lowest, I usually use my small burner and set on low flame) or until the tooth pick inserted in the center of the pola comes out clean. Use a spatula to transfer the pola on  a plate with the garnished side up. Cut and serve once cool.

NOTES
* Adding all purpose flour adds to the thickening consistency of the carrot mix.
* Cardamom powder gets rid of the egg smell. Use more as needed. One tsp was just correct as there was no obvious egg smell.
* Depending on the size of the pan or cooker,the cooking time and the thickness of pola may vary. I used a 8" pan.

Carrot Dates Pudding Cake

Christmas is just around the corner and how are your preparations going, friends ?
Wishing all a Merry Christmas in advance !!!

Here Christmas vacations are starting from today for kids and they are super excited. We are leaving tomorrow to our native place and so will be away from this space for a week. I know many might be visiting parents and relatives from far and near and it's a great time of the year to get together followed by New year celebrations. How quick is the clock moving, ryt ? Its just like a blink of an eye and a school year comes to an end and that's life. And before the last minute preparations, if you haven't soaked dry fruits and nuts for making Kerala plum cake then this cake is a great alternative.

We aren't celebrating Christmas this year as H's dad passed away early this year. Time heals everything but the very feeling of a dearest does make a difference when it comes to esp celebrations. Last year he was with us for Christmas and that very feeling doesn't invite a celebration mood. Kids don't understand these feelings much and for them Christmas is cake time, Santa gifts and much more. For their sake, I  made plum cake to enjoy. However, wine preparations took a back seat this year and so do the other preparations other than cake.Coming back to today's post this cake is a pudding type cake that is sticky at the top and moist inside. I have already posted a carrot cake recipe earlier but this cake is entirely different from that cake in tastes and texture. These days this pudding cakes are on sale just like plum cakes during this season. Last year I tried one of those carrot dates in the market and loved it. That's how I ended up baking this cake and am happy that I tried. I have already made this cake 3-4 times and last time I happened to take it home too. My cousins and parents just loved the cake. I thought to share this cake recipe before I move out on vacations and am glad I could make it.So if you are trying to bake something special this Christmas or wanna try a different cake other than Kerala plum cake(Christmas Fruit Cake) then this is a right choice. This is a butterless cake, so calorie conscious can also give this a try !!

Preparation time ~ 15 minutes
Cooking time ~ 35 minutes
Serves ~ 8*8 cake
Author ~ Julie

Ingredients
all purpose flour (maida) 1 cup
baking soda 3/4 tsp
salt a pinch
sugar 2/3 - 3/4 cup(10-12 tbsp)

wet ingredients
eggs 2
oil (any neutral oil like sunflower,vegetable ) 1/2 cup
milk 2 tbsp
carrots grated 1 cup
dates chopped 1 cup
cashews chopped 2 tbsp
almonds chopped 2 tbsp
vanilla essence 1 tsp

to prepare caramel
sugar 1/2 cup
water 1/4 cup

Method

• Sift the flour with baking soda and salt twice. Keep aside. Peel and grate the carrots, chop the dates after de seed, cashews and almonds chopped, leave aside.
• Pre heat oven to 350 degrees F or 180 degrees C.
• Prepare the caramel by heating sugar in a pan. Wait till the sugar dissolves and starts to caramel. Switch off flame when sugar is dissolved completely and turns golden brown. Add 2tbsp (1/4 cup)water to this and mix well( the caramel will be very hot,so be careful not to get burns).
• Beat the eggs with sugar using a beater or blender. The sugar should dissolve completely or powder the sugar and use( I have used 2/3 cup sugar only but you can go up to 3/4 cup). 

• Add the oil to the egg- sugar mixture. The mix may look creamy now. Add in the vanilla essence and milk.
• Add the wet mixture to the dry flour mix in three batches until incorporated well. Add in the grated carrots, chopped dates. Mix well( the batter may look watery unlike the other cakes but don't worry, the cake sets as it bakes). Add in the caramel and mix well.

• Pour the mixture in a 8*8 prepared tray and bake in the oven for 35-40 minutes(mine got done at 35 minutes).

• Remove from oven and place on wire rack to cool completely. Cut and serve once its cooled (the top of the cake is sticky and the inside is moist so the cake can't be cut in clean slices).

NOTES

* The amount of sugar in the recipe was 3/4 th cup but I have reduced to 2/3 rd cup and that went perfect for my family as it has carrots and dates(both have sugar in it).

* I have adapted the recipe from here and the recipe uses cashews alone. I have used both cashews and almonds. You can use cashews or almonds alone.
* The cake batter may look watery but don't worry the cake sets in as it bakes.

RELATED POSTS
* Dates Cake (Eggless)
* Banana Dates Walnut Cake
* Carrot Cake

Tricolor Idlis | Carrot -Spinach Idlis ( Independence Day Special)

"Happy Independence day to all Indians !!''
How about celebrating this day by making some healthy and delicious that are naturally tri colored. Yes,you heard me right..not a drop of artificial colors. I am not a person who is fond of food colors especially when it comes to feeding kids. But then am not strongly against food colors but some how don't feel like using at home unless its an icing cake or where it becomes strongly inevitable. So,this year am celebrating independence day with tricolor idlis that are healthy and delicious. The saffron color was added with carrots which tasted sweet and the green color is given by spinach and they have no obvious taste or flavor of its own. I made these for my kids lunchboxes and they were very much happy to carry the idlis just to flaunt about the tricolor idlis. These idlis not only add the natural colors but also helps to sneak in veggies for kids who don't love greens esp spinach. You can use mint coriander leaves instead of spinach too. But am doubtful of the flavor with coriander leaves(cilantro) as I have not taste checked them. This can be made not only to mark our patriotism but also as a healthy alternative for kids lunchboxes if you are tired of the same old idlis. Enjoy!!

Preparation time ~ 20 minutes
Cooking time ~ 15 minutes
Serves ~ 8 idlis
Author ~ Julie


Ingredients
carrot 1 medium sized grated
spinach 1/2 cup chopped
idli batter 1.5 cups
salt to taste

Method

• I usually prepare the idli batter as in the following link. You can use whichever batter suits you best to make idlis. Ferment accordingly and add salt to the batter once fermented.

• Before making idlis, peel and grate the carrots. In a pan, saute the carrot with a tsp of oil with salt and then grind without adding any water or very very little batter as this may alter the consistency of the idli batter. Wash and chop the spinach, wilt it slightly with oil and then grind to a smooth paste(spinach may not need addition of water).

• Now, mix 2 ladle full idli batter to each of the pastes and make a colorful batter and reserve the white idli batter as the third batter.

• Grease your idli mould with oil if using steel ones and then pour half a tsp of batter in the mould starting with carrot then normal white idli batter and then spinach batter. If you still have space then add the white idli batter again on top in such a way so that the orange and green color batter is not hidden and is evenly distributed.

 OR 

• You may just add each color of batter in each mould and then steam cook too without mixing. But I personally feel adding all the three batter together imparts a nice colorful and flavorful idlis.

• Similarly fill in all moulds and then add enough water in the steamer and then steam cook for 12-15 minutes(it takes slightly longer than normal idlis to cook).

• Scoop out the idlis once slightly warm to touch with a spoon and serve immediately with tomato chutney / sambar / coconut chutney or any other chutneys of your choice.

NOTES
* You should adjust the consistency of the batter after mixing. If the batter is too thick then dilute with water or if its watery use minimal water to grind.
* Add salt to the carrot and spinach lightly to flavor them.
* You can even spice up the idlis lightly by adding chopped green chillies.
* You may even add a round cut black olive in the center of the mould and then add the batters so that once cooked the idlis will have a proper flag look.

Few of my tricolor recipes that you may be interested to try out-
* Tricolor Suji Cookies
* Tricolor Puttu

I made the last idlis as single ones and didn't mix up the batter, enjoy making whichever way you love them-

Carrot Payasam | Gajar Kheer

Carrot Kheer reminds me of our last year Onam celebrations. Its been almost an year and very soon the next Onam will be here. We had a payasam competition as part of our Onam celebrations and I prepared this colorful payasam. Though I didn't recieve any prize for the payasam but surely got lots of appreciation for an innovative colorful payasam. This is one of the easiest desserts to prepare after Vermicelli kheer /Semiya payasam. And the natural appetizing colour is so pleasing to the eyes. Believe me kids were mad after this payasam. I have made this 5-6 times after the first time. This payasam definitely tastes best when chilled but make sure to bring it to room temperature before serving else the ghee or clarifies butter is solidified. Frankly speaking the pics have not justified the recipe well. I feel should try and update the pics whenever I make next. The carrots cooked and pureed adds the natural colour to the payasam. The grated carrots adds a nice crunch in between along with the nuts and raisins. Do try this out and enjoy !!

Preparation time~ 20 minutes
Cooking time~ 20 minutes
Serves ~ 4 -5 cups
Ingredients
carrot 2 cubed + 2 grated
milk 1 liter( 4 cups)
milk maid / condensed milk 1/2 can
cardamom powder/ elakka podi 1 tsp
sugar 2 tbsp

for garnish
cashews 1tbsp
raisins 1 tbsp
ghee 2 tbsp

Method

• Wash and peel the carrots, keep aside. The two carrots listed as cubed should be diced small and add in a sauce pan or wok with 1/4 cup water. Boil till its cooked half way through (takes about 3-4 minutes). Drain the water and grind or add little water and grind to a smooth paste.
• Take the other two carrots listed and grate using a grater. Keep aside.
•  In a heavy bottomed pan, add ghee. When it is hot, add the cashews and raisins. Fry till its golden brown. Drain and keep the fried cashews,raisins in a plate.
• In the remaining ghee, add the grated carrots and saute till the raw smell of carrots disappears.
• Add the milk and boil the mix. Add sugar and continue to boil for another 5-6 minutes till its slightly reduced.
• Add in the ground carrot paste and the condensed milk, stir well without any lumps. Simmer for another 5 minutes. Add the cardamom powder and the garnish items; cashews and raisins.
• Keep covered for 2 minutes if serving warm. It tastes delicious when cold more than the warm payasam. Enjoy !!

NOTES
* Each cup of milk is 250 ml and so use 4 cups. If using a 200ml = 1 cup ,then use 5 cups.
* The ground paste of carrots gives a thick consistency and tastes delicious. The natural saffron color is from the ground carrots,
* Add sugar as per sweet tooth. But try and use condensed milk as mentioned as the consistency really matters with the condensed milk.
* As the payasam sits, it leaves out the natural color and tastes delicious.
* You can add sago or tapioca pearls for a more appealing look and taste.

For more payasam/ pradhaman recipes, check out here.