Last night I made our family’s favorite carrot cake recipe and shared it with the neighbors. It was a big hit with folks who aren’t used to pistachios and cardamon mixing it up with staid New England carrots from the root cellar, so I’m posting the recipe by their request. I dust the top with confectioners sugar in lieu of cream cheese frosting, which I don’t care for because I don’t make it very well. I’m sure it will be wonderful if you have the knack.
The original recipe was in Madhur Jaffrey’s book, “World of the East Vegetarian Cooking”, but it has undergone a few changes since.
Oil and flour a 9″ square pan and preheat the oven to 350.
Whisk two eggs, 1 C sugar, 1/4 – 1/2 tsp ground cardamon, 1 tsp salt and 1/4 C softened ghee (or butter) in a large bowl. Add 1 C flour, 1 tsp baking soda and mix just until incorporated. Add 1/4 C chopped pistachios, 1/4 C currants and 1 1/2 C grated carrots firmly packed, and mix well.
Spread the mixture in the pan and bake 35 – 40 minutes, until the cake springs back in the center. Dust the top with confectioners sugar when cool.