Search

Kashky Carrot Cake

Too few ratings

Niloufar Doroud

Community Member

“This cake is rich and moist, due to the carrots, but also beautifully tender because of its keynote ingredient, “kashk”, a nutritious dairy product which is very common in Iran. With a deep salty-sour taste, it shines into many delicious savory foods. It is rich in protein and calcium, while very low in fat. If you cannot find it, use the same amount ricotta cheese mixed with a tablespoon of sour orange juice.”

Difficulty

Easy 👌
25
min.
Preparation
35
min.
Baking
0
min.
Resting

Ingredients

Servings:-10+
250 g carrot
egg
80 g oil
120 g sugar
orange, zested
½ tsp vanilla extract
50 g kashk
1 tbsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
½ tsp salt
¾ tsp baking powder
¾ tsp baking soda
250 g whole-wheat flour
30 g chopped walnuts
30 g raisins
15 g brown sugar (for sprinkling)
15 g chopped walnuts (for sprinkling)
1½ tbsp rolled oats (for sprinkling)
1 tsp ground cinnamon (for sprinkling)

Utensils

  • springform pan (8 in.)
  • grater
  • 2 bowls
  • bowl (large)
  • whisk
  • sieve
  • rubber spatula
  • bowl
  • Step 1/5

    • 250 g carrot
    • springform pan (8 in.)
    • grater
    • bowl

    Lightly grease a springform pan, dust with flour and cover the bottom with a parchment paper. Grate the carrots in a bowl and set aside, you will need about 2 cups. Heat the oven to 180 C.

  • Step 2/5

    • egg
    • 80 g oil
    • 120 g sugar
    • orange, zested
    • ½ tsp vanilla extract
    • 1 tbsp ground cinnamon
    • ½ tsp ground ginger
    • ½ tsp ground nutmeg
    • 50 g kashk
    • bowl (large)
    • whisk

    In a large bowl, whisk the egg, oil, sugar, orange zest, vanilla extract, and “kashk” until combined. Add the ground cinnamon, ginger and nutmeg to the grated carrots.

  • Step 3/5

    • ½ tsp salt
    • ¾ tsp baking powder
    • ¾ tsp baking soda
    • 250 g whole-wheat flour
    • bowl
    • sieve
    • rubber spatula

    Whisk the flour, both baking agents and salt in a bowl. Sift half of the flour mixture into the batter, whisk slowly until combined. Add the carrots followed by the remaining flour mixture and fold.

  • Step 4/5

    • 30 g chopped walnuts
    • 30 g raisins
    • 15 g brown sugar (for sprinkling)
    • 15 g chopped walnuts (for sprinkling)
    • 1½ tbsp rolled oats (for sprinkling)
    • 1 tsp ground cinnamon (for sprinkling)
    • bowl

    Fold in the walnuts and raisins. Pour the batter into the prepared pan. Mix the brown sugar, rolled oats, remaining walnuts and cinnamon in a small bowl and sprinkle over the cake.

  • Step 5/5

    Bake in the oven for 30-35 min. until well risen and springs back to the touch. As usual, the cake tester inserted into the middle should comes out clean. Enjoy!

    Bake in the oven for 30-35 min. until well risen and springs back to the touch. As usual, the cake tester inserted into the middle should comes out clean. Enjoy!

More delicious ideas for you