by Panfusine
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Expand2 cups shredded carrots Ask a question about this ingredient
1 can condensed milk Ask a question about this ingredient
1/2 cup whole milk Ask a question about this ingredient
5 tablespoons sugar Ask a question about this ingredient
2 cups All purpose flour Ask a question about this ingredient
3 teaspoons double acting baking powder (leveled) Ask a question about this ingredient
8 tablespoons unsalted butter, melted Ask a question about this ingredient
1/2 cup raisins Ask a question about this ingredient
1/2 cup slivered almonds Ask a question about this ingredient
5-7 pods cardamom seeds, crushed Ask a question about this ingredient
1/8 teaspoon nutmeg, powdered Ask a question about this ingredient
Preheat oven to 350 F.
Ask a question about this stepSieve together the flour & baking powder in a large mixing bowl. Set aside.
Ask a question about this stepCombine shredded carrots, condensed milk, sugar and raisins in an oven proof bowl. (rinse out the condensed milk sticking to the sides of the can with the whole milk and add to the carrots)
Ask a question about this stepMix well & microwave for 5-8 minutes till the carrots are soft & have lost their raw taste.
Ask a question about this stepAdd melted butter and ground spices & combine well. ( I prefer to add the spices after the carrots are cooked to ensure that the essential oils in the spices do not dissipate)
Ask a question about this stepPour the carrot mixture into the centre of the mixing bowl containing the flour. Fold in gently from the sides towards the centre. Take care not to over mix as this can cause the gluten to bind together, resulting in a tough & leathery texture.
Ask a question about this stepSpread evenly onto baking tray and sprinkle with slivered almonds. Bake for ~ 20-25 minutes till the top is golden brown.
Ask a question about this stepAllow to cool, cut into squares & serve. These bars freeze well & will keep for up to a month in the freezer.
Ask a question about this stepSo glad you liked the recipe, A Sugar/cinnamon topping sounds wonderful! I'll definitely keep that in mind when I make this again for my son's class events.
These look perfectly divine! How do you think they would hold up, if I were to ship them to my sons at college? I usually just send them an uncut square of whatever bars I've made, secured with heavy cardboard of the same size on either side. And do they keep well? If I bake first thing in the morning, the boys usually receive what I've sent via priority USPS two days later . . . . I know they would both love these! Plus, I can see playing with the spices for a bit of variety in their "care" packages. E.g., I'm utterly enamored these days with cardamom + fennel. These would be perfect for that combo, don't you think? Thank you. ;o)
Thanks AJ..Priority USPS should work, I haven't sent them out by mail, although I've lugged them in ziplock bags by car. they hold up their shape quite well!
I totally agree. Really want to try this recipe! ;o)
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
Okay I made this tonight, first thing I tried from Food52 because I had most of the ingredients, love halwa, etc.
Changes: Allergic to almonds, so omitted. Added sugar/cinnamon mixture I had sitting around instead on top. No milk, so I used yogurt with a bit of cream instead. The rest I did as suggested.
Was confused how thick to make it, so I made it the thickness of say a biscotti. The texture turned out to be more cakelike than I imagined, but very nice. Sort of like a muffin I guess, semi-hard exterior and soft middle.
The first bite I thought it needed more sweetness, the last bite's aftertaste had me thinking wow, perfect amount of sugar afterall..
Never retrieved the cardamom pods, so I guess I'll have to look out for those as I eat.
Thinking orange zest might be a nice addition next time. Very nice and I'll make again. I'm going to cut into biscotti sized finger lengths and freeze some as suggested. Thanks for the recipe!