This cake was conceptualised purely out of the need to finish the pumpkin and carrots in the fridge. My inspiration was the indian version of this combination, carrot and pumpkin sweet puri’s (fried flat breads) that are made with jaggery and wheat flour. They are deep-fried to a crispy texture and had with chai in the evenings. The cake was just as delightful and made for a classy dessert that was wiped out in 3 sessions: post lunch, post dinner and post breakfast. The cake is a little dense from the gluten-free flour that’s used and is best iced the traditional way: with cream cheese and cream.
Carrot cake has always been a favourite with the family and a group of friends. What’s more is that it’s very easy to make a sugar-free version of this cake. I don’t even use butter here and rely on the buttermilk to give the cake its moist texture. This time however I had a cup of Sugar free Grapefruit juice for extra punch and pulled back on the buttermilk.
I am not such a large fan of the gluten-free flour we get in Mumbai. I’ve thus used a combination of oats and gluten-free flour here. Makes it healthier! It did bump up the cooking time by a good 20 minutes, but the end product was worth the extra effort and time.
Time taken: 1 hour
Preparation time: 10 minutes
Cooking time: 50 minutes
Skill level: Basic
Serves: 8 adults
Equipment needed: Oven, 8×6 inch Cake tin, Beater
- 2 cups grated carrot
- 2 cups grated pumpkin
- 1 cup oats
- 1 cup gluten-free flour (I’ve used Zero G. You can use 2 cups of refined all-purpose flour, instead of the gluten-free flour and oats)
- 2 teaspoon baking powder
- 2 eggs
- 1 cup buttermilk (if you don’t have yoghurt at home, add 1 teaspoon vinegar to 1 cup milk)
- 1 teaspoon vanilla essence
- 1 tablespoon cinnamon powder
- 1/4 cup golden raisins
- 1/4 cup cranberry
- 1/4 cup oil or butter
- 6 tablespoons sugar-free substitute (or 1 cup sugar)
- 200 grams cream cheese (I use Brittania, it’s easily available and almost 1/4th the price of Philadelphia)
- 100 grams of sweetened cream (I’ve used soya cream)
1. Heat the oven to 200 degree centigrade. Prep your baking tin by either lining it with butter paper or butter and flour.
2. In a large deep bowl, beat the butter or oil with the yolks of the egg. (if using sugar, beat the sugar with the yolks and oil) Add the buttermilk and mix well. Add the grated carrot and pumpkin. Mix well.
3. Now add the baking powder along with the flours and cinnamon powder and use a spoon to mix it completely.
4. Add the well beaten egg whites, vanilla essence, sugar-free substitute, the golden raisins and cranberries. Mix with a spoon but ensure you do not lose the air from the egg whites.
5. Pour the mixture into the cake tin and bake for at least 50 minutes of till a toothpick inserted in the centre comes out clean.
6. Cool the pan and when the cake is completely cold place it on a serving dish.
7. To ice the cake: mix together the cream cheese and the cream till it is well blended. Spread over the cake. Garnish with cranberries and serve cold. You can sprinkle nutmeg or cinnamon on top if you wish.