Carrot Cake (In Oven as well as in Cooker)

Name: Carrot Cake (In Oven as well as in Cooker)
Total time: 3600 s
Cuisine: Indian
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking soda; 1/2 teaspoon salt; 1 1/4 cups Butter or vegetable oil; 2 cup sugar; 1 teaspoon vanilla extract; 4 large eggs; 3 cups grated peeled carrots (5 to 6 medium carrots); 1/2 cup chopped cashew nut, Almonds, Raisins

food flavor @cook_20996891

Gurgaon

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food flavor @cook_20996891

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Ingredients

1hr

2 cupsall-purpose flour
2 teaspoonsbaking soda
1/2 teaspoonsalt
1 1/4 cupsButter or vegetable oil
2 cupsugar
1 teaspoonvanilla extract
4large eggs
3 cupsgrated peeled carrots (5 to 6 medium carrots)
1/2 cupchopped cashew nut, Almonds, Raisins

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Steps

1hr

1

Preheat oven to 300 degrees F.
2

In a large bowl, whisk together your flour, sugars, baking powder and salt. Add Vegetable Oil or melted butter and mix well (batter will be pretty stiff and thick at this point; I usually use an electric mixer or my stand mixer to combine everything nicely). Add eggs, one at a time and keep mixing well after each addition. Stir in vanilla extract. Stir in carrots until ingredients are well-combined.
3

Add chopped cashew nut, almonds and raisins. Evenly divide carrot cake batter into prepared baking pans and bake on 350F (175°C) for 40 minutes (toothpick inserted in center should come out mostly clean with only a few moist crumbs). In Pressure Cooker in medium flame for 45 mins. Allow carrot cake to cool in the pans for 10 minutes, then run a knife around the edge and invert onto cooling rack to cool completely.
4

Preparation for making cake in cooker-
• Keep a heat proof stand or rack in the cooker.
• Place the cake pan in the cooker.
• Secure the lid firmly and tightly on the cooker. Do remember to remove the vent weight (whistle).
5

Bake sponge cake on a low flame or sim, till the cake turns golden. It took about 50 minutes for the cake to bake in the 5-litre pressure cooker I used. So consider an average time of 35 minutes to 50 minutes, depending on the size of the cooker, the size & quality of the cake pan and the intensity of the flame. You can check the cake while it's baking, by removing the lid.
6

The top should be golden and when you insert a toothpick in the center of the cooker cake, it should come out clean or with a few cake crumbs, with no sticky batter on it. Let the cake become warm or cool down at room temperature. Then remove the cake gently from the mould. Serve cooker cake warm or at room temperature. If you want, you can also frost the sponge cake with any icing of your choice. Refrigerate the leftovers.