Ingredients

  • 1 cup + 1 tbs plain flour
  • 2 tsps baking powder
  • 1/4 tsp cinnamon powder
  • 1/4 tsp ginger powder
  • 1/4 tsp nutmeg powder
  • 3 cloves
  • 1 cup sugar
  • 3/4 cup oil
  • 2 eggs
  • 1/4 tsp salt
  • 1 cup grated carrot
  • 3/4 cup chopped dates
  • 1/4 cup chopped cashews
  • 1 tbs vanilla essence

For the caramel

  • 1/2 cup sugar
  • 1/4 cup + 1 tbs water

Method

Click here for the recipe video.

For making caramel syrup

Take 1/2 cup of sugar in a saucepan. Add 1 tbs water.

In low heat, stir until the sugar is completely dissolved.

Increase the heat to medium and stir occasionally until it turns dark golden in color (approx., 4-5 mins). Do not wait for long as it taste bitter.

Remove from heat and add 1/4 cup water. Care should be taken as it might splash (so maintain a safe distance).

Stir well and allow to cool down.

For the cake batter

Powder 3 cloves along with 1 cup sugar.

Transfer to a large bowl.

Add 3/4 cup vegetable oil, 2 eggs and 1/4 tsp salt. Whisk until well combined.

Sieve in 1 cup of flour, 2 tsps baking powder, 1/8 tsp(approx., 2 pinches) of ginger powder, 1/8 tsp nutmeg powder and 1/4 tsp cinnamon powder.

Whisk until combined.

Add the prepared caramel syrup and 1 tsp vanilla essence. Mix well.

In a bowl, take 3/4 cup chopped dates, 1/4 cup chopped cashews and 1 tbs plain flour. Mix until the dates and cashews are coated with the flour.

Add this to the cake batter along with 1 cup of grated carrot. ( Squeeze out the excess water from carrot before adding).

Gently fold the batter.

Transfer to a lined and greased cake tin and bake for 35-40 mins or until the skewer inserted comes out clean.

Allow to cool down.

Slice and enjoy.

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