¾cupbrown sugaror jaggery, finely grated see notes
¾cupvegetable oilI used sunflower oil
1teaspoonbaking powder
½teaspoonbaking soda
½teaspoonfresh cinnamon powder
¼cupgolden raisins
¼cupwalnuts
a pinch of salt
1½cup finely grated carrot(170 gm)
1½cupflour
For Butter cream frosting
1stick butter(113 grams)
½teaspoonvanilla essence
1½cupicing sugar(200 grams)
1-2tablespoonmilk or creamas needed
Instructions
For Cake
Preheat oven on gas mark 4, 180 C or 350 F.Grease 7.5 inch bundt pan generously with butter and set aside.
Beat eggs and brown sugar in a bowl until light and fluffy.
Whisk in oil, baking powder, baking soda, salt, cinnamon powder, raisin, walnuts and shredded carrots.
Next, incorporate flour into the mixture with the help of a spatula just until combined.
Pour mixture in the greased bundt pan.
Bake for 45 minutes, until toothpick inserted come out clean.
Let the cake cool for few minutes then remove from tin and cool on wire rack completely before frosting.
For frosting
Beat butter until fluffy with a hand beater or stand mixer. Gradually add sugar to butter while mixing on lowest speed.
When all sugar is added, increase the speed of beater and add ½ tablespoon milk at a time to the mixture until it is form a soft frosting texture. Add just 1 or 2 tablespoon milk, as needed. Frosting is ready. You may cover it with cling wrap and store in fridge until cakes is cool and ready to frost.
Spread the frosting evenly by circulating the plate and spreading the frosting with a pallete knife. Garnish with walnuts and serve.
Video
Notes
You can also bake this cake in 8 inch round pan or 7 inch square pan.
Jaggery has high levels of molasses than brown sugar which make it a good option for this cake. Make sure to use finely grated jaggery so it melts easily.
They cake is great for teatime when serve warm and freshly baked even without frosting.