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Gajar Ka Halwa Cake image

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For the carrot jam

5 carrots carrot
(medium in size, peeled and grated)
1 lemons lemon
(zest and juice)
1 oranges orange
(zest and juice)
125 g g granulated sugar granulated sugar
0.25 tsp tsp cinnamon cinnamon

Spiced carrot cake

250 g g self-raising flour self-raising flour
2 tsp tsp baking soda baking soda
0.5 tsp tsp salt salt
1.5 tsp tsp cinnamon cinnamon
290 ml ml vegetable oil vegetable oil
250 g g soft brown sugar soft brown sugar
1 tsp tsp vanilla extract vanilla extract
4 eggs egg
5 carrots carrot
(medium, peeled and grated)
100 g g walnuts walnut
(coursely choped)
65 g g sultanas sultana

Cream cheese buttercream

125 g g Dairy Manor British Unsalted Butter Dairy Manor British Unsalted Butter
(softened and cut into pieces)
125 g g icing sugar icing sugar
250 g g cream cheese cream cheese
0.25 tsp tsp vanilla extract vanilla extract
Milk Milk
(if needed)

Gajar Ka Halwa Cake

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6:10 h


  1. Begin by preparing the carrot jam. Mix all the ingredients together in a large pan and leave to soak for 4 hours.
  2. Meanwhile, make the carrot cake. Preheat the oven to 200°C/180°C fan/gas mark 6. Line and grease two round 9-inch cake pans.
  3. In a medium bowl, mix together the flour, baking soda, salt and cinnamon until thoroughly combined. In a separate bowl, whisk together the oil, sugar and vanilla and add in the eggs one at a time until well-mixed and fluffy. Gradually stir the dry ingredients into the egg mixture, folding gently until smooth. Add the carrots, nuts and raisins, mix again and divide the mixture between cake tins.
  4. Bake for 30-40 minutes, until springy and cooked through (a toothpick or knife should come out clean if inserted into the centre of the cake). Leave the sponges to rest in the tin for 15 minutes, then turn out onto a wire rack to cool completely.
  5. Once the carrots have finished soaking, finish the jam. Add 200ml water to the pan and place over a medium heat. Stir gently until all the sugar has dissolved, then increase the heat to bring to the boil and boil rapidly for 30-40 minutes.
  6. Once it’s been boiling for 15 minutes, place a small plate in the freezer for a further 15 minutes. Do the ‘jam test’: remove the pan from the heat and spoon a small dollop onto the cold plate. Push the jam carefully with your finger, and if it wrinkles then the jam is ready. Set aside and leave to cool.
  7. For the buttercream, mix the butter using a stand mixer or handheld blender until soft and smooth. Sift in the icing sugar and beat into the butter until fully combined, then add the cream cheese and vanilla and mix again - the buttercream should be firm but soft enough to pipe, so loosen with a few drops of milk if needed.
  8. Once the sponges are cool, begin assembling the cake. Spread half the frosting across one of the sponges and top with the carrot jam. Place the second sponge on top and pipe over the remaining frosting.