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.
- 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 + 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
- 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