Ever since Halloween ended, I've been immersed in the holiday spirit. Why not extend this joyful season for as long as possible?
Thanksgiving has always been a time for me to cherish the people around me. It's about sharing my favorite dishes and taking a moment to appreciate my blessings. With the holiday approaching, I've been reflecting on the recipes that resonate with this season and what it means to come together. Surprisingly, the ingredient that embodies love for me is the simple carrot. Here's why.
My dad has a recipe for gajar ka halwa, a delightful dessert made from shredded carrots, sugar, milk, and ghee. It's rich, sweet, and tastes heavenly when warm, with a deep flavor from the carrots.
It may seem straightforward, but this dessert requires dedication. My dad would stand over the stove, carefully stirring the mixture until it transformed into a thick carrot pudding. I'd occasionally offer to stir, but I'd quickly retreat, letting him take over again. Gajar ka halwa wasn't an everyday treat—it was made a few times a year, usually when we craved it or needed a special dessert for a holiday. This sweet dish is filled with love, always drawing everyone into the kitchen.
While I haven't attempted gajar ka halwa yet, I do bake carrot cake. Inspired by my dessert-loving dad, who insists on perfect carrot cake, I've added my own Indian twist to this holiday favorite.
I'm a traditionalist when it comes to carrot cake. I prefer it without raisins or walnuts—just a classic spiced cake topped with tangy cream cheese frosting. I crave a bold spice flavor that goes beyond a hint of cinnamon. With that in mind, I created this Masala Chai-inspired Carrot Cake.
This cake is quick to prepare—no stand mixer needed—and features a warming spice blend that elevates it beyond ordinary carrot cake. It boasts a pronounced cardamom flavor, balanced sweetness, and pairs perfectly with tangy cream cheese frosting. I shared this cake with my coworkers last week, and it disappeared in moments as everyone enjoyed their slices.
I modified the recipe from a favorite baking blog, and I prefer to bake it as two separate cakes. As you may know, I'm a fan of a basic frosting method. It's more casual and allows for creative toppings and decorations. This cake has quickly become my favorite, and it just might make an appearance at our family Thanksgiving gathering!
Categories
Ingredients
For the cake:
- 1/4 cup almond milk
- 1 tbsp Assam tea
- 1 cup sugar
- 3/4 cup melted ghee
- 3 room temperature eggs
- 1 tsp vanilla extract
- 2 cups flour (310g)
- 3 tsp baking powder
- 1 tsp salt
- 7 - 8 turns of freshly ground black pepper
- 1 1/2 tsp cardamom
- 1 1/2 tsp ginger
- 1 tsp ground cinnamon
- 2 cups fresh shredded carrots, about 2 large carrots
For the frosting:
- 1/2 cup room temperature butter
- 8oz cream cheese, at room temperature
- 1 cup sifted powdered sugar
- 1/2 tsp vanilla
- 1/2 tsp cardamom
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- pinch of salt
Instructions
- Preheat the oven to 350°F. Grease and line two 6-inch cake pans with parchment paper, then set aside.
- In a microwave-safe container, warm the 1/4 cup of milk for about 1 - 2 minutes. Add the 1 tablespoon of Assam tea and allow it to brew while preparing the other ingredients.
- In a large bowl, mix the sugar, melted ghee, 3 eggs, and vanilla. Once the milk has cooled slightly, incorporate it into the bowl. Combine the wet ingredients.
- In another large bowl, combine flour, baking powder, salt, and spices. Mix the dry ingredients.
- Gently fold the dry mixture into the wet ingredients in three portions, being careful not to overmix.
- Stir in the shredded carrots.
- Divide the batter between the two pans and place them in the center of the oven. Bake for 40 - 45 minutes or until a toothpick comes out clean.
- Remove from the oven and allow to cool on a rack.
- While the cake cools, prepare the frosting by combining all ingredients in a large bowl or mixer, whipping until smooth.
- Once the cakes have cooled, frost as desired. Enjoy!
Comments (2)
- SM says: March 15, 2021 at 4:04 am
This recipe is incredible! I've already made it twice and will keep it in my arsenal for whenever the craving strikes!
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