CARROT CAKE

Ingredients

Carrot 100 gm

Flour 68 gm

Castor Sugar 68 gm

Egg 1

Oil 68 gm

Baking Soda 2 gm

Baking Powder 2 gm

Salt 2gm

Walnut 48 gm

Cinnamon 2 gm

Preparation

Grate carrot and squeeze out the excess water. Take egg oil and sugar and mix together. In a large mixing bowl take all dry ingredients. Mix dry ingredients with wet ingredients. Pour the mix into a lined mould and bake at 180oC for 25-30 minutes. Decorate with Easter theme garnish.

(Courtesy: Chef Saurabh Singh Chandel, Executive Sous Chef, The Imperial New Delhi)