Carrot Cake Recipe | Dawat | Abida Baloch | Dessert

Method:
Preheat the oven to 180˚C
Grease round cake pans and line with parchment paper.
In a large bowl, sift together flour, the cinnamon, allspice, salt, baking powder, and baking soda. Whisk together. In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.
With the mixer running, gradually pour in the vegetable oil. Add flour mixture to the wet ingredients gradually. In a small bowl, toss the raisins with the remaining tablespoon of flour.
Add the raisin, grated carrots, and walnuts to the batter and fold to incorporate with a rubber spatula. Pour the cake batter in the prepared pan and smooth the tops.
Bake for 25-30 minutes, until a fork inserted in the center of a cake comes out clean.
Cool the cake on a wire rack.
For the icing, in a large bowl, beat together the butter, cream cheese, and vanilla until light and fluffy. Add the powdered sugar, mix well. Assemble the cake with icing
Chill for 30-60 minutes to let the icing set, then slice and serve.

Method:
In pot, add oil and onion, sauté to light golden along with whole spices. Then add ginger garlic paste. Along with beef mince and mix well. Now add yogurt, ginger, turmeric powder, green chilies, salt. Cover and cook until oil separates. Serve hot.