Posts for baking soda

Carrot Walnut Cake

Recipes - Anupriya kapur - March 7, 2016

Carrot walnut cake tastes awesome by itself but it tastes divine with the cream cheese frosting. The cake is nutty, has a spicy touch to it because of the cinnamon powder and is wonderfully moist.

I’m sharing the Cream Cheese Frosting recipe here. You don’t have to worry about the smooth edges and piping the frosting as the cake looks rustic when you just spread the frosting casually. That’s my excuse to not put in the hardwork 😉 I have used a spatula to spread the frosting (the one in the picture).

Flour – 130gms

Grated carrots – 170 gms (after grating)

Eggs – 2IMG_20160307_154939

Sugar – 150 gms

Oil – 120ml

Walnuts – 50gms

Raisins (optional) – 25 gms
Cinnamon Powder – 3/4 tsp

Baking Powder – 3/4 tsp

Baking soad – 1/2 tsp

Salt – 1/2 tsp

Vanilla Essence – 1 tsp

Place walnuts on a baking sheet and bake for about 8 to 10 minutes at 180 degrees C or until lightly brown and fragrant. Remove from oven and coarsely chop.

  1. In a bowl whisk together the flour, baking soda, baking powder, salt and cinnamon powder.
  2. In a different bowl, whisk the eggs (I use the Phillips beater) for 2 minutes, add sugar and beat for another 2-3 minutes or till mixture is light.
  3. Add the oil slowly in a steady stream while beating the mixture and add vanilla essence as well.
  4. Lightly fold the dry ingredients to this mixture.IMG_20160307_155626
  5. Add the walnuts and raisins.
  6. Pour the mixture in a greased pan lined with butter paper.
  7.  Bake for 30-40 minutes (mine was done in about 35 minutes) at 180 degrees C in a 8 inch square or round baking pan or a loaf pan.IMG_20160307_155711

Note – I always add the raisins as it makes the cake more moist.

Disclaimer – This is not my recipe. I had got it from the internet 3-4 years back.

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Date Walnut Cake

For the soul, Recipes - Anupriya kapur - January 21, 2016

I had promised long back on Facebook that I’m going to share the Date Walnut cake recipe. I don’t know who to give credit for this recipe as I had noted it down from the internet a couple of years back. It’s one of the easiest and foolproof recipes I have ever come across.

This cake tastes better the next day when the date flavor has sunk in. It’s a dense cake as it’s eggless. But trust me a big slice of this cake with tea is perfect for a morning snack or a pre run snack. I usually have it any time of the day 🙂

Maida/Flour – 135 gms
Dates – 18-20 pieces
Milk – 185 ml (3/4th cup)
Sugar – 165 gms (grind it after weighing)
Oil – 1/2 cup
Baking Soda – 1 teaspoon
Walntus – 50 gms

Optional –

Cinnamon – a pinch

Place walnuts on a baking sheet and bake for about 8 to 10 minutes at 180 degrees C or until lightly brown and fragrant. Remove from oven and coarsely chop.

1) Soak the dates (without seeds) in warm milk for half an hour. Once it cools down, make a smooth paste in the blender.
2) Sieve the flour and baking soda together to ensure even mixing.
3) Whisk together oil, sugar and flour mixture with the date and milk mixture.
4)  Add the chopped walnuts.
5) Pour the mixture in a greased pan lined with butter paper.
5) Bake for 30-40 minutes (mine was done in about 35 minutes) at 180 degrees C in a 8 inch square or round baking pan.

Note – The color of the cake would depend on the dates you used. Don’t substitute baking powder with baking soda.

You can thank me 🙂

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