Going beyond carrot cake

My earliest memory of carrots is watching Bugs Bunny on TV. Being a goat (Capricorn, by zodiac) I’ve always loved munching on raw veggies and carrots are right on top of the list. But when it comes to cooking with them, I’ve not taken to it as much as I do with salad or crudites. Desserts are a completely different thing all together. Gajar ka halwa is something that I’ll have only if it is made at home and only if there is no khoya or mawa. Carrot cake, I’m not too fond of. Carrot kheer, I like it better when its frozen to form ice cream. So you see, I’m fussy like that when it comes to this.

A couple of weeks ago, the husband and I were in Delhi and there for the first time we tasted Black Carrots, they look purple actually, and I fell in love. I instantly took to how earthy they were with that hint of sweetness. We had a roasted carrot salad and I was amazed at how just a little bit of heat brought out the flavours of this root vegetable so beautifully. I simply had to take some home! And I did.

While we did have our share of salads, I wanted to do something different with these carrots. The easiest would’ve been a Gajar ka halwa but that somehow didn’t sit right in my head. Then I thought of brownies, I’ve made these with beetroot before and I thought these carrots would work well too. I also decided to throw in some walnuts because, well, it is a brownie and the earthiness of the nuts matched with that of the carrots. I’ve used pureed carrots in this recipe, you can chop them finely and use them too.

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Black carrot brownies

3/4 cup of flour

1/2 cup of sugar

1 cup of black carrot, peeled, chopped, steamed & pureed

1/2 tsp of vanilla essence

1 tsp of baking powder

1/2 tsp of baking soda

2 tbsp of olive oil

2 tbsp of cocoa powder

2 tbsp of yogurt

3 tbsp of walnuts, coarsely chopped

Mix the sugar, yogurt, olive oil and vanilla essence together until smooth. Now add the cocoa powder to this and whisk well. Then add the carrot puree and whisk again.

Now add the flour to this with the baking powder and baking soda. Mix well but do not overdo it. Toss in some walnuts and fold into the batter.

Pour the batter into a prepared baking tin, sprinkle with more walnuts on top and bake in a pre-heated oven for 25-30 minutes at 180 degrees celsius. The brownies will be a little gooey in the centre, but that’s just how they’re meant to be! Serve when they’re warm.

*The colour of the batter goes from purple to almost a greyish black. Do not worry, the end result is delicious

*To make the recipe vegan, you can use 2 tsp of flaxseeds, powdered and mixed with water to replace the yogurt

*Add some chocolate chips to this recipe to up the decadence quotient

 

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