As a kid, I hated carrots. I remember my grand mum would cut them up during tea-time and force me to eat them as they were good for my eyes apparently but still, I would find a way to get out from eating them.
Years later, I began to have this obsession with the vegetable because it was so much more interesting to eat it as a dessert. I can’t really remember the first time I was introduced to a carrot cake, but I absolutely LOVE it till date. I can eat this for breakfast, lunch and dinner and still not get fed up of it.
This recipe that I’m sharing with you’ll is a result of a lot of trial and error. But every time I make it, I feel I get better at it. It is also a much healthier version because I’ve used whole wheat flour and brown sugar instead of the regular self raising flour and white sugar.
Inspired by Tarika Singh’s Gulab Cheese Cake, I decided to use hung curd instead of mascarpone or cream cheese.
Hung curd is basically regular curd with all of the water drained out. It’s the most healthiest and reasonable alternative to the overrated cream cheese. I referred to Niru Gupta’s recipe to make it and I was quite happy with it.
The funny thing was when I was reading, all about this celebrated piece of cake, no one really knows how it came about. But who cares, I’m just delighted it exists.
Do try this out and let me know how it goes!