Ingredients:
- Maida (All-purpose flour) sifted 2 Cups
- Bareek cheeni (Caster sugar) 1 & ½ Cups
- Jaifil powder (Nutmeg powder) ¼ tsp
- Darchini powder (Cinnamon powder) 2 tsp
- Namak (Salt) ½ tsp
- Baking soda 1 tsp
- Neem garam doodh (Lukewarm milk) ½ Cup
- Lemon juice 1 tbs
- Anday (Eggs) 3 (room temperature)
- Vegetable oil 1 Cup
- Vanilla essence 1 tsp
- Gajar (Carrots) grated 2 Cups
- Akhrot (Walnuts) chopped 1 Cup
Frosting:
- Makhan (Butter) 120 gms (room temperature)
- Cream cheese 220 gms (room temperature)
- Vanilla essence 1 tsp
- Icing sugar 250 gms
Directions:
In bowl,add all-purpose flour,caster sugar,nutmeg powder,cinnamon powder,salt,baking soda,mix well and set aside.
In lukewarm milk,add lemon juice,mix well and let it rest for few minutes.Butter milk is ready & set aside.
In bowl,add eggs and beat well.
Add vegetable oil,prepared butter milk,vanilla essence and beat again.
Gradually add dry flour mixture and beat until well combined (don't over beat).
Add carrots,walnuts and fold gently with the help of the spatula.
Grease 8” inch baking pan with cooking oil,place butter paper and pour cake batter in prepared baking pan.
Bake in preheated oven at 180 C for 40-50 minutes or until the cake pulls away from the side of the pans and a toothpick inserted in the center of the cakes comes out clean.
Remove the cake from the oven and run a knife around the edges to loosen them from the sides of the pan.
Transfer the cake to the wire rack and let it cool.
Cream cheese Frosting:
In bowl,add butter and beat until fluffy.
Add cream cheese and beat until smooth.
Add vanilla essence and icing sugar,beat again and refrigerate until use.
Assembling:
With the help of the cake knife,horizontally cut two layers of cake.
On cake tray,place cake layer and apply frosting.
Place another cake layer and cover the cake with cream cheese frosting & chopped walnuts.
Decorate & serve.
Ajza:
- Maida (All-purpose flour) sifted 2 Cups
- Bareek cheeni (Caster sugar) 1 & ½ Cups
- Jaifil powder (Nutmeg powder) ¼ tsp
- Darchini powder (Cinnamon powder) 2 tsp
- Namak (Salt) ½ tsp
- Baking soda 1 tsp
- Neem garam doodh (Lukewarm milk) ½ Cup
- Lemon juice 1 tbs
- Anday (Eggs) 3 (room temperature)
- Vegetable oil 1 Cup
- Vanilla essence 1 tsp
- Gajar (Carrots) grated 2 Cups
- Akhrot (Walnuts) chopped 1 Cup
Frosting:
- Makhan (Butter) 120 gms (room temperature)
- Cream cheese 220 gms (room temperature)
- Vanilla essence 1 tsp
- Icing sugar 250 gms
Directions:
Bowl mein maida,bareek cheeni,jaifil powder,darchini powder,namak aur baking soda dal ker ache tarhan mix ker lein & side per rakh dein.
Neem garam doodh mein lemon juice dal ker ache tarhan mix ker lein aur kuch dair kliya chor dein.Butter milk tayyar hai & side per rakh dein.
Bowl mein anday dal ker ache tarhan beat ker lein.
Vegetable oil,tayyar butter milk aur vanilla essence dal ker dubara beat ker lein.
Thora thora ker ka dry maida ka mixture dal dein aur combine hunay tak beat kertay rahein (don't over beat).
Gajar aur akhrot dal dein aur spatula ki madad sa gently fold ker lein.
8” inch baking pan ko cooking oil sa grease ker ka butter paper laga lein aur tayyar cake batter dal dein.
Preheated oven mein 180 C per 40-50 minutes kliya bake ker lein.
Cake ko oven sa nikal lein aur cake ki sides per knife dal ker ghooma lein ta ka pan ki sides lose ho jayein.
Cake ko wire rack per rakh dein aur thanda ker lein.
Cream cheese Frosting:
Bowl mein makhan dal dein aur fluffy hunay tak beat ker lein.
Cream cheese dal dein aur smooth hunay tak beat ker lein.
Vanilla essence aur icing sugar dal ker dubara beat ker lein aur istamal kernay tak refrigerate ker lein.
Assembling:
Cake knife ki madad sa cake ko do horizontally layers mein cut ker lein.
Cake tray per cake ki layer rakh dein aur frosting laga lein.
Cake ki dosri layer rakh dein aur cake ko cream cheese frosting aur chopped akhrot sa cover ker lein.
Decorate ker ka serve karein.
