Gajar ka halwa-inspired carrot cake

This vegan gajar ka halwa-inspired carrot loaf cake isn’t perfect. I baked it at 350 instead of 325 degrees, I cracked the oven door open too early, and we nibbled on it before getting a decent photo. But I love how it tastes and I’m sharing it anyway. It’s moist and fragrant and delicious with a cup of tea. Oh and did I mention it’s 100% vegan?

I used cashew cream, pistachios, and cardamom to make this cake taste like one of my favorite Indian desserts: carrot halwa, or gajar ka halwa. It’s a dish my late grandmother used to make in the winter, when Indian carrots are at their best. This cake makes me nostalgic for those cold Delhi nights when I used to visit her.

Ingredients

3/4 cup + 1 tablespoon light brown sugar
1/3 cup granulated sugar
1/2 teaspoon ground cardamom
1/2 cup coconut oil, melted
1/2 cup cashew cream
2 teaspoons white wine vinegar
1 cup + 2 tablespoons all purpose flour
1/2 cup + 1 tablespoon whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup grated carrot
1/2 cup pistachios, finely chopped

Instructions

Preheat oven to 350 degrees Fahrenheit.
Grease a loaf pan and line with parchment paper.
In a small bowl, mix wet ingredients until combined.
In a medium bowl, sift dry ingredients together so there are no lumps. Stir until ingredients are well distributed.
Add wet ingredients to dry, and gently mix with a wooden spoon until a uniform batter is formed.
Stir in carrots and half of pistachios, and pour cake batter into pan.
Gently tap the pan on the counter a couple times to get rid of any air bubbles. Sprinkle on remaining pistachios. Bake for 45-50 minutes, or until you can insert a toothpick and it comes out clean.

Tips for baking a cake that doesn’t sink in the middle

DO NOT crack open the over door too early, especially early in the baking cycle
Don’t overmix your batter
Before you put the cake in the oven, tap it on the counter a few times to get rid of any air bubbles