Gajar ka Halwa Cake with Sweet Malai Frosting 

Gajar ka Halwa Cake, an eggless cake made with ghee, sweet carrots & nuts. Topped with a Sweet Malai Frosting made of whipped mascarpone.

Gajar ka Halwa is a quintessential winter dessert. Paired with a creamy kulfi or drizzle of sweet cream, it’s one killer combination. This cake is a play on those two flavor profiles. A spiced carrot cake with all the flavors of gajar ka halwa, paired with a light and creamy frosting — a perfect holiday dessert. 

Gajar ka Halwa Cake

This eggless gajar ka halwa cake is soft, sweet and balanced with spices.  The velvety mascarpone frosting is the perfect finishing touch.

Just like gajar ka halwa is made with sweet winter carrots, this cake is filled with sweet grated carrots lending a lovely hue and texture to the cake. Carrots also provide a natural sweetness and moisture to the cake. The addition of cardamom and freshly grated nutmeg give balanced the sweet and creamy flavors of the cake. The balanced flavor of spice and sweetness make it the perfect holiday cake.

Sweet Malai Frosting

Sweet Malai Frosting is made using a combination of mascarpone cheese (which has the flavor profile of a thick Malai),  heavy cream, powdered sugar and cardamom powder. The combination of these ingredients results in a light and airy, yet creamy Indian flavored frosting. 

The subtle flavor and creamy texture of this frosting really brings to life the other flavors in our Gajar ka Halwa cake as it doesn’t overpower the cake.

How to make Gajar ka Halwa Cake with Sweet Malai Frosting 

1. Take the dry cake ingredients in a bowl and  mix until everything is incorporated.
2. In another bowl add the ghee and sugar, whisk together until you get a wet sand consistency and add the evaporated milk, water, vanilla extract and whisk until everything is well incorporated.
3. Now add half of the flour mixture and whisk. Then add the remaining flour mixture and mix.
4. Fold in the grated carrots and nuts with a spatula.
5. Pour the batter into a greased cake pan. Spread it evenly and bake 30-35 minutes.
6. Check the cake by inserting a toothpick in the center. If it comes out clean then the cake is ready. 
7. Remove from the oven and allow it to cool.
8. As it’s cooling make the Sweet Malai Frosting (instructions in the recipe card below).
9. To make a layered cake, make sure that cake is cooled completely cut your cake in half (horizontally).
10. Spread an even layer and top with the other half and frost the top and sides. Garnish with chopped pistachios. 

*Nuts into the batter: While this cake does include nuts in the batter as traditional gajar ka halwa does, you can absolutely omit these to make it but free.

Gajar ka Halwa Cake with Sweet Malai Frosting 

 

Save Print

Prep time

10 mins

Cook time

35 mins

Total time

45 mins

 

Gajar ka Halwa Cake, an eggless cake made with ghee, sweet carrots, and nuts. It’s topped with a sweet Malai frosting made of whipped mascarpone.

Author: Nisha Vedi Pawar

Serves: 4-6

Ingredients

GAJAR KA HALWA CAKE

• 1½ cups all purpose flour
• ⅓ cup ghee, melted
• ¾ cup sugar; white
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon nutmeg powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 1 teaspoon cardamom powder
• ¼ cup evaporated milk
• 1 teaspoon vanilla extract
• ¼ cup water; warm
• 1 cup carrots; grated
• 3 tablespoons sliced almonds

SWEET MALAI FROSTING 

• 8 ounces mascarpone cheese, cold
• 1¼ cup heavy whipping cream
• ½ cup powdered sugar
• ½ teaspoon vanilla extract
• 1 teaspoon cardamom powder

Method

GAJAR KA HALWA CAKE

1. Preheat the oven to 350°F and grease the 8-inch round cake pan.
2. Take dry ingredients: all purpose flour, baking soda, baking powder, ground cinnamon, cardamom powder, ground nutmeg, and salt in a bowl. Whisk until incorporated.
3. In another bowl, take the ghee and sugar and whisk until you have a wet sand texture.
4. Add evaporated milk, water, vanilla extract and whisk really well.
5. Now add half of the flour mixture and whisk well and then add in the other half.
6. Scrape the sides and bottom of the bowl while mixing to ensure everything gets mixed.
7. Next, fold in the grated carrots and sliced almonds in the batter with a spatula.
8. Pour the batter into the greased cake pan, spreading the cake batter evenly using a spatula.
9. Bake in a preheated oven for 30-35 minutes. Check the cake by inserting a toothpick in the center. If it comes out clean then the cake is ready.
10. Remove it from the oven and let it cool for 10 minutes before removing from pan and letting it cool down completely.

SWEET MALAI FROSTING

1. Place your mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
2. Add the cold mascarpone, heavy cream, vanilla extract and cardamom powder into your bowl and beat on a medium-low speed.
3. Increase the mixing speed to high and beat it until soft peaks form.
4. Next, add the powdered sugar and beat on low until the sugar is incorporated. Continue beating at a high speed until stiff peaks form.

TO ASSEMBLE

1. Make sure that cake is cooled completely and cut your cake in half (horizontally). Spread an even layer and top with the other half and frost the top and sides. Garnish with chopped pistachios and serve.

3.5.3251

Enjoy,