For preparing caramel, heat 5 tbsp sugar. Once it turns brown, add 1/4 cup water and let it simmer till it becomes a thick syrup. Remove from gas and let it cool. Please note that the caramel syrup is completely cooled well before adding to the cake mix.
Preheat the oven at 180 degree, 10 minutes before baking. Sift together plain flour, baking powder and baking soda and keep it aside. Beat the eggs well. Add sugar to the beaten eggs and beat again. Add the sifted powders little by little and keep on beating until the whole lot is added to the egg, sugar mixture. Add oil and ghee and mix thoroughly. Slowly add grated carrots and spice powders and fold into the cake mix. Make sure that there are no lumps. Finally add the caramel syrup (ensure that it is completely cooled) and vanilla essence and combine well. Pour the cake mix into the prepared cake tin and bake in the preheated oven for 25 - 30 minutes.
This Carrot Cake was printed from https://mariasmenu.com/desserts/carrot-cake.
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