Carrot Halwa Blondie
Hubby and I celebrated our wedding anniversary last month.We kept it low key and enjoyed family dinner at our back patio, with array of our favorite dishes. I was looking for a dessert which echos the fusion of American and Indian taste buds. Thats when i came across Carrot Halwa Blondie.It has all the elements of carrot halwa but instead of being Halwa, it is cake like,sweet dessert.I knew my husband would take a bite on it 🙂
- Original recipe is for bar and uses 11 by 15 inch pan.I used 9 by 13.So mine was not a bar but it was more of moist cake which we liked.
- I also used Whole wheat pastry flour and coconut sugar for the recipe.
- I didn’t shred the carrots.I microwaved and coarse pureed it in blender.It was 1/4 cup more then the recipe asked for.I just had more carrots and i took a chance. Didn’t wanted it to go waste 🙂
Ingredients
- 2 cups Whole Wheat Pastry Flour
- 3 leveled teaspoons double-acting baking powder
- 2-1/4 cups pureed carrot
- 1/2 cup raisins
- 5 tablespoons coconut sugar
- One 14-ounce can sweetened condensed milk
- 1/2 cup whole milk
- 8 tablespoons unsalted butter, melted
- 1/8 teaspoon plus an extra pinch ground nutmeg
- 5 to 7 cardamom pods, seeds removed and finely crushed
- 1/2 cup slivered almonds
Instructions
- Preheat oven to 350F.
- Microwave or boil the carrot and coarse puree the carrots.
- In a bowl,mix carrots,condensed milk,coconut sugar,raisins and whole milk.
- In a separate bowl,mix flour, baking powder and add it to the wet mix.
- Add cardamom ,nutmeg and melted butter to the mix.
- Stir and fold the mix gently.
- Pour it in 11 by 15 inch,if you have it.I had 9 by 13 inch pan.
- Sprinkle it with silvered almonds.
- Bake it for 25-30 mins if you used 9 by 13 inch pan and 20 mins if you used 11 by 15 inch pan.
- Let it cool.
- Cut and enjoy.
Came across your image while hunting for my own pics, so glad that you enjoyed my recipe!