Carrot Cake with An Indian Flavor

• 1 1/2 teaspoons vegetable oil
• 1 cup flour, unbleached all-purpose plus extra for dusting
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 teaspoon cardamom seeds ground
• 1 cup sugar granulated
• 1/4 cup butter softened, clarified
• 1 1/2 cups carrots grated, firmly packed
• 2 tablespoons pistachio nuts chopped
• 2 tablespoons almonds chopped, blanched
• 2 tablespoons raisins, seedless

1. Rub a round cake pan that is 9 inches in diameter and 1 1/2 inches in height with the vegetable oil and then dust it very lightly with flour.
2. Preheat the oven to 350F (180C).
3. Sift 1 cup flour with the baking soda and salt.
4. Beat the eggs well in a large bowl.
5. Add the cardamom, sugar, and clarified butter.
6. Keep beating until all the ingredients are thoroughly mixed.
7. Add the sifted flour mixture to the ingredients in the large bowl and fold it in gently with a spatula.
8. Add the carrots, pistachios, almonds, and raisins.
9. Fold them in gently as well.
10. Turn the cake batter into the oiled and floured cake pan and bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden red.
11. Decorate top with edible silver foil.

vegetable oil, flour, baking soda, salt, eggs, cardamom seeds ground, sugar, butter, carrots, pistachio nuts, almonds, raisins

Taken from recipeland.com/recipe/v/carrot-cake-an-indian-flavor-31715 (may not work)