It's a lovely Sunday morning. I'm going to the markets today with my brother- and sister-in-law. I dragged the table into the sun and have been drinking chai and reading the newspaper. What better to top off my morning than a bit of baking.
This is not your conventional carrot cake, a bit darker and moister, and not too sweet, more like a loaf then a cake. Very grounding and wholesome making it a great breakfast. This recipe will serve two for brekky or four for a snack, can be doubled easily, but like all quick-breads they don't keep very well. The secret is finely grating the carrots. I do this by grating them and then whizzing them in the food processor for a few seconds.
2 cups grated and whizzed carrot
1 1/3 cups flour
2 tsp baking powder
2 Tsp ghee
2 Tsp treacle
Spices to taste and dosha
Like I said get the carrots as small as possible. Mix with dry ingredients, then add ghee and treacle. You may need to add a dash of water to combine it all, but the mixture should be as dry as possible, or the end result will be too stodgy. Put in muffin tins and bake at 170' for half an hour.
Kapha can use a bit less ghee and treacle and more water. Serve with honey (don't cook with honey though) Add cinnamon, dry ginger, black pepper and nutmeg generously.
Pita can enjoy cardamom and vanilla essence.
Vata will do best with cardamom, vanilla essence and nutmeg, and a pinch of salt.
Icing make things a bit more exciting, mix one part ghee, one part sugar (or honey for kapha) and 3 parts cream cheese in the blender with some vanilla essence.