Shugar N Spices

Carrot Cake I have tried carrot cake numerous times, with shredded carrots / grated carrots, with eggs, but was never satisfied. But this recipe is just perfect..!! Less work and better results. The combination for citrus zest and spices makes it even more delicious. Also check us out on  Facebook  and Instagram Ingredients :   Carrots : 250gms (roughly diced - around 2 cups) Flax Eggs : 2  Oil : 1/3 cup Butter : 1/4 cup (melted and unsalted) Sugar : 3/4 cup Lemon / Orange zest : 1.5 tsp Vanilla Extract : 1/2 tsp Buttermilk : 1/4 cup Flours : total 2 cups Whole Wheat Flour : 1 cup All purpose Flour : 1 cup Bkaing Powder : 2 tsp Baking Soda : 1/4 tsp Salt : a pinch Cinnamon powder : 1 tsp Nutmeg : a pinch (grated or powder) Milk : 2-3 tbsp (optional)  Method : Grease and prep your pan. I used a bundt pan so I liberally applied oil/butter and sprinkled flour. If you are using a basic cake pan, grease and prep with ...

Ingredients : Maida - 150 gms cocoa powder - 25 gms condensed milk - 5 tbsp milk - 125 ml instant coffee powder 1 tsp butter - 80 gms sugar - 60 gms baking powder - 1 tsp baking soda - 1/2 tsp vanilla extract - 1 tsp vinegar - 1/2 tsp For syrup: For Ganache : 2 cups heavy cream 4 cups dark chocolate 2 tbsp butter Method : Sieve maida, cocoa powder, baking powder and baking soda together and keep aside Mix coffee and vanilla extract with milk In a bowl whip butter and sugar for 5-6 min, using electric blender Add condensed milk and keep whipping now add the dry ingredients and milk mix in batches to the butter mixture Add vinegar in the end and fold everything in using spatula Grease the cake tin and place parchment paper Pour the batter in the tin and tap it Bake in preheated oven at 180℃ for 30-35 mins. let the cake cool in the tin for some time and then unmould it. Notes: *Use room temperature butter *Whip butter and sugar patiently *...