Spongy Carrot Cake

Today, I felt like making cake again as found some cake recipes while googling ;).... So finally tried making carrot cake! The carrot softens in the cooking process, and the cake usually has a soft, dense texture. The carrots themselves enhance the flavor, texture, and appearance of the cake.

Ingredients:
1/3 cup butter, softened
2 1/4 cups maida (cake flour), sifted before measuring
1 1/2 cups granulated sugar
1 Tbsp vanilla extract
1 Tbsp cinnamon
2 cups of finely grated carrots
11/2 tbsp baking powder
1/2 cup chilled raw milk
1 small tbsp salt
1 cups vegetable oil
2 eggs
1/2 cup each of raisins and cashew nut pieces
1 Choco bar melted for last decoration (topping)

METHOD

• Add the softened butter, sugar, whipped egg, milk, cinnamon powder, vegetable oil, cashew nut, raisins, vanilla extract, grated carrot, finally the cake flour. (Check the picture below)
• While adding each of the ingredients see that you mix each content well.

•  Finally when you mix all the content, the cake batter looks like the below picture.

•  Now transfer the content into a aluminium container (see that the butter paper placed inside the container is greased well with butter).

• Spread well the cake mixture into the vessel, set the pressure cooker before hand for 15 mins under medium flame.
• Place a meshed vessel inside the bottom of cooker, now keep the aluminum vessel above it and bake for 40 mins under semi-medium flame. After which switch off the burner and keep the cooker for 10 mins.

When cake is done it looks like the picture below

• Once cakes have cooled, frost. Spread chocolate cream on top or arrange walnut/dry fruits as per your choice.