Healthily indulgent

Carrot cake with Carrot Cake condensed milk and butter pecan cookies

Ingredients
Carrot Cake

Ingredients

•  Sweetened condensed milk  one tin (400 gm)             w Butter 100 gm 
•  Maida( flour) 200 gm
•  Baking powder one tsp
•  Soda bicarbonate  one tsp 
•  Jaiphal (nutmeg) powder one tsp
•  Aerated soda  one cup (150 ml)
•  Grated carrots three cups

Directions
 Preheat oven to 180 C; grease and dust a baking tin of 8” diameter with maida. Sieve maida, baking powder, baking soda and nutmeg powder together. Dust carrots with two-three tbsp maida to prevent it from settling at the bottom.
 Soften butter and add sweetened condensed milk and mix well. Add a few tbsp of maida mix to the milkmaid mixture, stir and then add some aerated soda. Mix again. Repeat till all the maida and soda are used up. Fold in carrots.
 Pour batter into the prepared baking dish and bake in the pre-heated oven at 180 0 C for 45-50 minutes, or until done. Remove the cake from the tin and allow it to cool on a wire rack for 5-10 minutes. Slice and serve.

Butter Pecan Cookies

Ingredients

•  Butter (softened) One cup
•  Brown sugar 2/3 cup packed
•  Egg One 
•  All-purpose flour two cups                                     w  Salt 1/2 tsp
•  Pecan halves one 1/2 cups 

Directions

•  In a large bowl, add cream butter, brown sugar and egg. Mix well until well-blended.w Slowly, add flour and salt and mix well. Cover and refrigerate for at least one hour.
•  Preheat oven to 375 degrees F.
•  Roll pieces (one inch) of dough into balls and place them  two inches apart on cookie sheets. Flatten balls with the bottom of a glass dipped in flour. Press a pecan onto the top of dough.
•  Bake for 10 to 12 minutes until lightly coloured. Serve together!

— Recipes courtesy by Maria Goretti