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Carrot Cake With Condensed Milk
Bhavna
Print Recipe
Prep Time
15
minutes
mins
Cook Time
35
minutes
mins
Total Time
50
minutes
mins
Servings
1
, 8" cake
Ingredients
2
cups
All purpose flour - 480ml
1
tspBaking powder
½
tspBaking soda
1
tspPowdered cinnamon
Salt- a pinch
6
tbsp
Butter
, melted
1
tinSweetened condensed milk- or 14 Oz
1
cup
Finely grated carrot
½
cup
Ground almonds
½
cup
Thick butter milk or just use beaten yogurt
1
tsp
vinegar
Toasted and slivered almonds to decorate
(optional)
Instructions
Preheat the oven to 350F(180 C). Grease an 8"cake pan with butter and line with baking sheet.
Sift the flour, baking powder, baking soda, salt and cinnamon. Toss the grated carrot and ground almonds and keep aside.
In another bowl, combine the melted butter, condensed milk, butter milk and vinegar and mix till the mixture is light
Fold in the flour mixture into the butter milk mixture and mix till well combined.
Add two tbsp of water if you feel the mixture is dry.
Pour the batter into the prepared baking pan and bake in the preheated oven for 30-35min or till an inserted skewer comes out clean.
Allow the cake to cool in the pan for five min before transferring the cake to a wire rack to cool completely.
For the whipped cream frosting:
Combine the whipping cream, sugar and vanilla in a chilled bowl and beat till soft peaks form.
Spread the frosting over the cake and serve immediately.