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Indian Cinnamon-Carrot Cake

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Indian Cinnamon-Carrot Cake
  • Prep 30 min
  • Total 1 hr 30 min
  • Ingredients 12
  • Servings 25
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At the mere mention of Indian cinnamon-carrot cake my daughter Alexa is overcome with joy. How funny! She’s as expressive about food as I am! If you want to experience the same sensation at the mention of a dessert, follow this recipe step-by-step. It contains a rather magical and legendary ingredient: cinnamon. Did you know that cinnamon is originally from Sri Lanka? And that it comes from the Zeylanicum tree? Cinnamon is known for its fragrant and penetrating aroma that is sweet, bitter and spicy all at the same time. It comes in aromatic tubes or in powder form to provide our bodies with some nourishing essentials. Cinnamon is rica, exotic, goes great in desserts, rice dishes, with meats and even as a seasoning in drinks. It’s produced in bulk in places like Indonesia, Malaysia, China, Brazil and even in India, which is where this maravillosa recipe comes from. Enjoy the one-of-a-kind sabor and texture of this cake.

Ingredients

  • 1 1/4 vegetable oil
  • 2 cups sugar
  • 4 eggs
  • 2 cups Gold Medal™ All Purpose Flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 heaping tablespoon ground cinnamon
  • 2 oranges, zest
  • 3 cups shredded carrot
  • 1 cup dulce de leche (for filling and decorating)
  • 1 cup walnuts, chopped (1/2 cup for cake batter, 1/2 cup for decoration)

Directions

  • 1
    Preheat the oven to 350 °F and spray cooking oil on the bottom and sides of a 10-in round or square cake pan.
  • 2
    Using an electric mixer, beat together the oil and sugar. Without shutting off the mixer, add the eggs one-by-one.
  • 3
    In a deep bowl, mix the dry ingredients including the flour, baking soda and baking powder, salt and cinnamon.
  • 4
    Add the oil and eggs to the dry ingredients and fold together using a wooden spoon.
  • 5
    Add the orange zest and shredded carrot, and finally add 1/2 cup of chopped walnuts. Mix well.
  • 6
    Pour the batter into the cake pan and bake for 1 hour. Remove from the oven and let cool.
  • 7
    Remove cake from cake pan, set it on a flat surface and cut the cake in half horizontally, forming 2 equal halves. Spread 1/2 cup of dulce de leche on the surface of the bottom layer and sprinkle with some of the remaining walnuts. Set the other cake on top of the half with the dulce de leche. Spread the remaining 1/2 cup dulce de leche over the very top of the cake and sprinkle with remaining walnuts.

Expert Tips

  • tip 1
    Store the cake covered, at room temperature. Don’t store it in the refrigerator or the cake will harden.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • At the mere mention of Indian cinnamon-carrot cake my daughter Alexa is overcome with joy. How funny! She’s as expressive about food as I am! If you want to experience the same sensation at the mention of a dessert, follow this recipe step-by-step. It contains a rather magical and legendary ingredient: cinnamon. Did you know that cinnamon is originally from Sri Lanka? And that it comes from the Zeylanicum tree? Cinnamon is known for its fragrant and penetrating aroma that is sweet, bitter and spicy all at the same time. It comes in aromatic tubes or in powder form to provide our bodies with some nourishing essentials. Cinnamon is rica, exotic, goes great in desserts, rice dishes, with meats and even as a seasoning in drinks. It’s produced in bulk in places like Indonesia, Malaysia, China, Brazil and even in India, which is where this maravillosa recipe comes from. Enjoy the one-of-a-kind sabor and texture of this cake.
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