Ms.Karishma (BCT&CA 6th SEM) is a dedicated and diligent, young aspirant who is exceptionally good at culinary arts. IIHMCA has selected her as the Chef of the Day.

Ingredients
 450 gm               Grated carrot               
 180 ml                Oil                                   
300 gm                Flour                               
335 gm               Sugar                               
180 ml                Curd or sour cream      
12 gm                  Baking soda                    
8 gm                    Baking powder               
4 gm                    Salt                                   
4 gm                    Cinnamon powder         
4gm                     Cardamom powder       
2 gm                    All spice                            
10 ml                   Vanilla                             
3 no                     Eggs                                   

To make Crème Fraiche

250 ml                 Heavy cream
30 ml                   Cultured butter milk
25 gms                Sugar

Method

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease and flour a 9×13 inch pan.
  • In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla.
  • Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
  • Bake in the pre-heated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • To make crème Fraiche, mix the sugar and heavy cream till sugar dissolves.
  • Add the cultured butter milk and mix it. Pour it in a bowl and store it in a fridge for 2 days.

For serving, Cut the cake into rounds and sandwich them with Crème Fraiche. Garnish by piping the crème Fraiche over the cake and serve.