Baked Carrot Halwa

It’s not very often that I experiment with Indian cuisine, but when I do, I try to keep it contemporary.

Baked carrot halwa, a carrot semolina cake, doused in a saffron, cardamom glaze topped with a vanilla cream.  This could double up as a starter or dessert.

Baked Carrot Halwa

2 eggs

1 cup yoghurt

2 Carrots peeled and chopped roughly

2/3 cup sugar

3/4 cup semolina

1 tsp ground cardamom

1/2 cup self raising flour

1/2 tsp baking powder

1/3 cup ground almonds

100ml oil

In a food processor, blitz carrots and yoghurt till smooth.  In a bowl of a stand mixer, mix eggs, yoghurt/carrots, sugar, cardamom, semolina, oil and ground almonds. Sift in self raising flour and baking powder, mix. Pour into a 23cm greased cake tin, or square oven safe dish.  Bake for 25 to 30 min or until an inserted skewer comes out clean, on 180°C.


Saffron, Cardamom Glaze

1/3 cup castor sugar

1 tin evaporated milk

Pinch of saffron

1/2 tsp ground cardamom

Stick blend and pour over the hot cake. Allow the cake to cool, refrigerate. 



1 1/2 cups whipping cream

3 Tblsp castor sugar

2 tsp vanilla 

Whip together and spread over cooled cake. Sprinkle with pistachios.

Slice the cake and serve from the glass dish.

Best served at room temperature.